Family recipe recently discussed on the MoneyWise show.
Rich & Debby Roszel Christmas Blueberry Bread Pudding Recipe
I learned about bread pudding from my mother: it’s a great way to use up too-dry bread, it’s easy to make ahead and bake when ready, and it’s always delicious even if the quantities have to be adjusted for some reason. The blueberry idea came from the fact that the children and I used to pick gallons of blueberries every summer, so I looked for lots of ways to use all that tasty bounty.
One of the nice things about this particular bread pudding recipe is that it is low in sugar and sodium and very low in fat. Its richness comes from flavor and texture, not from excessive calories. So during the holidays it’s a special dish that’s actually good for us, and during the rest of the year it’s a wonderfully delicious treat.
Blueberry Bread Pudding
1 large egg
1/3 cup light or dark brown sugar
1 cup skim milk
1 teaspoon ground cinnamon
1 teaspoon grated lemon rind
pinch ground nutmeg
1 teaspoon vanilla extract
6 slices whole wheat bread
nonstick cooking spray
2 cups fresh or frozen dry-pack blueberries, sorted and stemmed
1/2 cup plain low-fat yogurt (optional)
1. With a fork, beat the eggs and brown sugar together in a large bowl until well blended. Stir in the milk, cinnamon, lemon rind, nutmeg, and vanilla extract. Tear the bread into 1/2-inch pieces and stir into the mixture. Cover and refrigerate for 1 hour or overnight.
2. When you’re ready to bake: Preheat the oven to 375 degrees F. Lightly coat an 8″ x 8″ x 2″ baking pan with the cooking spray. Fold the blueberries into the bread mixture and spoon into the pan, spreading the mixture evenly.
3. Bake, uncovered, for 40 minutes or until firm. Serve warm, topping each portion with 2 tablespoons of the yogurt, if desired. Serves 6.
Additional notes: This recipe doubles very easily, as long as you have a bowl big enough to mix it all. I have to double it to feed our crowd. If doubled, it may be baked in two 8″ x 8″ pans or in one rectangular 8″ x 15″ pan; it may take a little longer to bake in the bigger pan. Any kind of wheat bread will do; I often save heels in a bag in the freezer until I have enough for bread pudding (or to go feed the ducks at the pond). If using fresh bread, let the slices sit out for a day or so to dry, so they’ll soak up the liquid without getting too soft. I have used fresh and dried lemon rind, as well as fresh and dried orange rind, depending on what’s in the cabinet or the refrigerator or how much time I have. I also use vanilla flavoring, even artificial vanilla flavoring (gasp!); I know the real thing tastes better, but that doesn’t suit our budget. When stirring in the berries and spooning the mixture into the pan, it should be very chunky and irregular; don’t stir too much, or the bread will get all “mushed” and the finished pudding won’t be as nice in texture. As the chunks of soaked bread bake, they get little crusty edges that contrast wonderfully with the soft center of the pudding.