Blueberry Bread Pudding
- 2 slices day-old Italian bread
- 1 large egg yolk
- 1/4 cup heavy whipping cream
- 3 tablespoons whole milk
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon ground nutmeg
- Dash ground cinnamon
- 1/2 cup fresh or frozen blueberries
- Confectioners' sugar
- Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes.
- Bake, uncovered, at 350u0b0 for 30 minutes or until top is golden brown and a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar and serve warm.
italian bread, egg yolk, heavy whipping cream, milk, sugar, butter, vanilla, ground nutmeg, ground cinnamon, blueberries, confectioners
Taken from www.tasteofhome.com/recipes/blueberry-bread-pudding/ (may not work)