This blueberry breakfast bread pudding came about when I had to use up leftovers from the fridge. Eggs, challah, blueberries, you name it, all the ingredients were front and center and just about to outlive their welcome in the kitchen. Since the challah had already been used for other things I decided to break it into chunks and marinate it overnight to absorb the flavor like I do with my overnight French toast. In the morning I popped it in the oven and let it bake and bubble until a gorgeous casserole was ready for us all to enjoy.
This is a great breakfast (or dessert!) for a crowd. It can be easily prepared in advance and appeals to guests of all ages. Be sure to drizzle it with fresh maple syrup before diving in!
Blueberry Breakfast Bread Pudding
- 4 large eggs
- ½ cup granulated sugar
- 1 cup heavy cream
- 2 cups whole milk
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- ½ loaf stale challah, cut into 1-inch cubes
- 1 cup blueberries
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