Blueberry Bread Pudding
Bread pudding started as a clever way to use up stale bread. Unfortunately, most recipes call for heaps of white bread, sugar, and cream – which doesn’t feel so clever. Or, for the matter, healthy. This Blueberry Bread Pudding recipe uses whole grain bread, almond milk and maple syrup, and we think that’s a little more interesting. Fresh blueberries (or frozen if you can’t find juicy fresh blueberries) add a special twist, and add a nice natural sweetness. The end result? A soft, custardy dish that’s every bit as satisfying as classic bread pudding.
One tip to keep in mind when cooking or baking with frozen blueberries: It’s best to remove them from the freezer just before you add them to your batter. Doing so will give you the prettiest result because as the berries start to defrost, their color tends to bleed.
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 5 minutes
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8 large eggs lightly beaten
2 1/2 cups unsweetened almond milk
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1 tsp ground nutmeg
1/4 tsp sea salt (or Himalayan salt)
8 slices low-sodium sprouted whole grain bread cut into 1-inch cubes
4 cups fresh (or frozen) blueberries
Nonstick cooking spray
Combine eggs, almond milk, maple syrup, extract, nutmeg, and salt in a medium bowl; whisk to blend. Set aside.
Place bread and blueberries in a 13 x 19-inch baking dish that is lightly covered in spray.
Top with egg mixture; mix well to blend. Refrigerate, covered, for 30 minutes.
Preheat oven to 350° F.
Place baking dish in roasting pan. Add water to roasting pan to come an inch up the side of baking dish. (Baking dish will be sitting in water.) Tent aluminum foil over roasting pan so that foil does not touch bread pudding. Cut two slashes in foil to allow steam to escape. Bake for 35 minutes.
Remove foil. Bake an additional 35 to 45 minutes, or until bread pudding is puffy and custard is set.
Cut into eight pieces.
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