I really love bread pudding and have a weakness whenever it is put in front of me. I just have to taste it. So why not try one for breakfast! This Blueberry Maple Breakfast Bread Pudding from Piece of Cake is not your normal one. Unfortunately this did not turn out as well for me and my taste.
\If you have a sharp eye, you will notice that I did attempt to replace a portion of the bread pudding with apple instead of blueberry. This side is for the young one.
Blueberry Maple Breakfast Bread Pudding
Printable Recipe
Ingredients:
1 1-pound loaf challah or brioche, crust and all, cut into 1-inch chunks
6 large eggs
2 3/4 cups whole milk
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 1/2 cups fresh blueberries
Directions:
1) Position a rack to the center of the oven and preheat it to 375°F.
2) Butter a 9×13-inch baking dish. Place the bread chunks in a large bowl.
3) In another large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and salt until well-blended.
4) Pour over the bread chunks and stir gently to coat. Gently fold in three-quarters of the blueberries. Let soak for 5 to 10 minutes, or until most of the liquid is absorbed.
5) Turn the mixture into the prepared baking dish. Top with the remaining berries.
Bake uncovered until puffed and golden, and a knife inserted in the center comes out clean, 50 to 60 minutes.
6) Let cool on a wire rack for 15 minutes before serving.
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