Make and share this Breakfast Bread Pudding Casserole With Blueberries recipe from Food.com.
Provided by little_wing
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut bread in half lengthwise.
- Spread bottom half with lemon curd.
- Replace top and cut down center from end to end, then crosswise into 3/4" slices.
- Arrange bread in small (2 1/2-cup) shallow baking dishes or a 13" x 9" baking dish. Place small baking dishes on 2 jelly roll pans.
- Lightly beat eggs.
- Add milk, half-and-half, sugar, vanilla, and salt, beating until blended.
- Pour 2/3 cup custard into each small casserole.
- Refrigerate at least 2 hours or overnight.
- Heat oven to 325 degrees F. Bake small casseroles 50 to 55 minutes (large casserole 1 to 1 1/4 hours), until cooked through.
- blueberry sauce:.
- combine sugar and cornstarch in small saucepan.
- Stir in water until smooth.
- Add blueberries. Cook, gently stirring over low heat, just until boiling, about 5 minutes.
- Boil 30 seconds and remove from heat.
- Serve with bread pudding.
Nutrition Facts : Calories 373.8, Fat 15.2, SaturatedFat 7.4, Cholesterol 216, Sodium 534.2, Carbohydrate 44, Fiber 1.7, Sugar 8.7, Protein 14.3
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