Blueberry Bread Pudding

This is truly a “left-over” recipe, as it includes surplus French Toast from the congregational breakfast at Parker Ford Church that my fellow “dads in the kitchen” and I prepared in mid-June.  I froze some of the leftovers as I had an idea for what to do with them…when the local blueberries arrived.

Jane Sabbi and I worked together at Royersford Elementary School.  She is an instructional assistant, but more importantly an amazing cook…especially in the area of baking.  Her cakes are legendary.  In fact, they are referred to as “Jane Cakes.”  She shares recipes, but don’t ask her for her pound cake recipe.  You won’t get it.  Jane is incredibly accommodating, generous, and giving…but not when it comes to that recipe.  You can just forget about it, although I have considered waterboarding.

Here is an adaption of her bread pudding recipe.  It was great served warm, drizzled with a little lemon-flavored glaze. 

BLUEBERRY BREAD PUDDING

(Click on any image to enlarge it.)

 Ingredients:

5-6 slices of leftover French toast (Use toasted, buttered bread if you don’t have leftover French toast)

4 eggs

½ cup sugar

½ teaspoon salt

¼ teaspoon ground cinnamon
½ to 1 cup of fresh blueberries

To sprinkle on top before baking:

2 Tablespoons sugar

½ teaspoon ground cinnamon

Lemon Glaze:

1 Tablespoon milk

1 teaspoon lemon juice

½ cup confectioners sugar

Directions:

Preheat oven to 350°.

Cut the French toast into cubes and arrange in a baking dish coated with non-stick cooking spray (or butter).  The leftover French toast I used had been made with thick-sliced Texas toast bread, so there was plenty.  

Add the blueberries.  Then, in a separate mixing bowl, beat the eggs with ½ cup sugar and ½ teaspoon of salt.  Add a little ground cinnamon.  Pour this mixture over the cubed bread, making sure all is covered.  Allow to stand for 5-10 minutes.

Mix 2 Tablespoons of granulated sugar with ½ teaspoon of ground cinnamon and sprinkle over the top.  

Just out of the oven.  Delicious!

Bake in 350° oven until an inserted knife comes out clean, (approximately 30-45 minutes).  Serve warm with a lemon glaze drizzled on top.

Directions for Lemon Glaze:

Lightly whisk milk and lemon juice.  Add ½ cup confectioners sugar, a little at a time, until thoroughly blended.  If too thin, add another teaspoon of powdered sugar.

Enjoy!