Saturday, November 30, 2013


Blueberry-Coconut Bread Pudding

Bread pudding is the best. It's cozy and warming and lovely altogether. But have you gone the extra mile and tried adding blueberries? Seriously, yum. The beauty of this recipe is that you can use fresh, frozen OR freeze-dried #littlebluedynamos (aka, blueberries) and it will still taste fab. Heck, you might even dish it up with a side of fresh jam. Try it my peaches, and enjoy.

5 eggs
1 cup milk
1 cup cream
1 cup shredded, sweetened coconut
1 cup white sugar
Pinch of nutmeg
1 loaf sliced white bread, toasted or day old
3 cups fresh or frozen blueberries
2 teaspoons butter

Preheat your oven to 350F. Butter an 8x8 square baking dish and set aside

In a large bowl, whisk together the eggs, milk, cream, coconut, sugar and nutmeg. Tear up the stale (or toasted) bread and add. Combine gently, so the bread absorbs the milk mixture.

Let that rest for up to 30 minutes.

Layer half the bread in to the prepared dish. On top of that, add a nice thick layer of the blueberries, reserving a few for the topping. Add the rest of the bread and top that with the remaining blueberries. Dot with some butter, cover with foil and bake for 35 minutes. Remove from the oven, remove the foil and continue baking for 10 minutes, or until the top is browned.

Let cool slightly, slice and serve with additional blueberries, whipped cream or (blueberry!) ice cream.

Will keep 3 days in the refrigerator, or 6 weeks, if frozen. Can be served room temperature, hot or cold.

Serves 6.

So, you can also try this with NO sugar, or different types of bread. It's very forgiving, so have fun with it! Add some lemon zest! Top it with cinnamon. The possibilities are endless. 


This recipe was created as part of my tribute to blueberries, and as an entry in the "Blueberries Meet Their Match" contest, sponsored by the U.S. Highbush Blueberry Council. Check them out, here. I wonder if they would like my slogan ... "We're blueberries and we're awesome." 

Follow me on twitter @chickswknives

© 2013 Rachael at "Fresh Approach Cooking"

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