Blueberry ´n´ Spice Bread Pudding
Servings:
6 to 8 servings
Ingredients:
3 cups soft white bread cubes (4 slices)
2 cups fresh or dry-pack frozen blueberries rinsed and drained
3 eggs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups warm water
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup butter or margarine, melted
1 teaspoons vanilla extract
Directions:
Preheat oven to 350º. Place bread cubes and blueberries in buttered 9-inch square baking pan. Mix well.
In large mixing bowl,beat eggs; stir in remaining ingredients. Pour evenly over breadcubes and blueberries, completely moistening bread.
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool. Serve warm or chilled. Refrigerate leftovers.
Notes:
When cooked as directed, using fresh berries, I found it to be very runny
Next time, I used 4 cups bread and 1 cup warm water and cooked a few minutes longer checking for doneness and it was still moist but not runny.
Serve warm with a scoop of vanilla ice cream - YUMMMMMM
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