Blueberry Bread Pudding
- 1 of 3 Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Place half the bread into prepared dish. Top with blueberries, then remaining half bread.
- 2 of 3 In a large bowl, whisk eggs. Gradually add 1 cup of the sugar until combined. Whisk in milk, butter, cinnamon and nutmeg. Pour over bread; press bread down gently to absorb liquid. Cover dish with plastic wrap and refrigerate 1 hour.
- 3 of 3 Heat oven to 350 degrees F. Remove pudding dish from refrigerator and remove plastic wrap. Sprinkle evenly with remaining 2 tablespoons sugar. Bake at 350 degrees F for 1 hour, until top is browned and pudding is puffed. Let cool 10 to 15 minutes. Serve with ice cream, if desired.
Servings Per Recipe: 12
Per Serving: 136 mg chol., 4 g sat. fat, 9 g Fat, total, 260 kcal cal., 7 g pro., 39 g carb., 1 g fiber, 219 mg sodium