Blueberry Bread Pudding

Name: Blueberry Bread Pudding
Ingredients: 11 slices gluten-free white bread; 2 tbsp butter, at room temperature; 4 None large eggs; 3/4 cup sugar; 2 tsp vanilla extract; 1/2 cup low-fat milk; 1 1/2 cups whipping cream; 5 oz blueberries, thawed, if frozen; 3 oz apricot jam, warmed

9 ingredients

2 steps

Ingredients

11 slices gluten-free white bread
2 tbsp butter, at room temperature
4 None large eggs
3/4 cup sugar
2 tsp vanilla extract
1/2 cup low-fat milk
1 1/2 cups whipping cream
5 oz blueberries, thawed, if frozen
3 oz apricot jam, warmed

Directions

1

Preheat oven to 325°F. Grease an 8-cup ovenproof dish. Butter one side of each slice of bread and cut in half diagonally. Layer triangles, buttered-side-up, in prepared dish.
2

Whisk eggs, sugar, vanilla, milk and cream together in a large bowl. Strain egg mixture on to bread slices. Let stand at room temperature 30 mins. Sprinkle with blueberries, placing some between layers of bread. Bake 40 mins or until just set, covering with foil, if necessary, to prevent burning. Remove from oven, brush with jam and serve.