Vermont Bread Pudding Recipe

Summary

Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings6
MethodDish
Main IngredientInterest Group

Ingredients

 Butter/Margarine1⁄2 Cup (8 tbs)
 Thin white bread slices10 , crusts removed, halved diagonally
 Eggs6
 Pure maple syrup1⁄3 Cup (5.33 tbs)
 Milk3 Cup (48 tbs)
 Vanilla1⁄2 Teaspoon
 Salt1 Pinch
 Blueberries1 1⁄2 Cup (24 tbs) (Use Fresh Or Frozen)

Nutrition Facts

Serving size

Calories 430 Calories from Fat 216

% Daily Value*

Total Fat 24 g36.9%

Saturated Fat 13.3 g66.5%

Trans Fat 0 g

Cholesterol 263.1 mg

Sodium 345.6 mg14.4%

Total Carbohydrates 41 g13.7%

Dietary Fiber 1.6 g6.5%

Sugars 20.5 g

Protein 13 g25.1%

Vitamin A 16.9% Vitamin C 6%

Calcium 17.3% Iron 7%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 350°F

MAKING
2. In a pan, melt the butter over medium heat
3. Remove from heat
4. Dip both sides of the bread halves in the hot butter and arrange on both sides of the pan and in the center of the bottom of the pan
5. Bake this for 10-12 minutes or till lightly brown.
6. In a large pan, blend the eggs and the maple syrup till well blended.
7. Add the vanilla, the salt, and blend well
8. Add the blueberries and pour this mixture into the bread lined pan and bake for 30-35 minutes or till it sets
9. Allow to cool for five minutes before serving

SERVING
10. Serve warm or cold with whipped cream
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