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Sunday, November 20, 2011

Blueberry-Raisin Bread Pudding

I like to whip together a bread pudding
in no time flat and get it into the oven,
to bake for a hour into creamy goodness.
I've used fresh fruits of all types.
In this pudding recipe I used dried berries
which sweeten this nicely with no added sugar.
I serve this topped with whipped cream.
Put the bread in the refrigerator to chill,
it makes it easier to cut into cubes.

1 tablespoon butter
1 tablespoon flour
1/2 cup dried blueberries
1/4 cup dried raisins
3/4 cup white wine
2 large eggs
2 cups milk
8 slices wheat bread
1 teaspoon vanilla
cinnamon sugar for topping

Preheat oven to 350 degrees F.
Place dried blueberries and raisins
in a glass dish along with the wine.
Cover and microwave 6 minutes,
remove and set aside.
Using the back of a spoon,
butter the sides of a baking dish,
from bottom to 3/4 the way up.
Place flour in dish and turn the dish around
on it's side to coat the butter with flour.
Cut wheat bread into large cubes and place
a layer of bread on bottom of baking dish.
Sprinkle with some dried fruit then add in
some more bread cubes, then more fruit and
then the rest of the bread cubes and fruit.
In a bowl combine the milk, eggs and vanilla.
Pour all over bread cubes in baking dish.
Press bread down to absorb the milk mixture.
Sprinkle top with cinnamon sugar to taste.
Cover and bake for one hour or until done.
Remove and let cool some before serving.

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