Bread Pudding, as I have come to know it, combines two of the worlds best meals; breakfast and dessert. It has the sweetness and deliciousness of your favorite dessert but the bread and the carbs of your favorite breakfast. When I went to Disney World with Tai and my family earlier this year I had bread pudding for the first time. And OMG it was sooooo freakin good. I think it’s more of a southern favorite because I haven’t had luck in finding it here in NYC, so I decided to give it a try and make a Blueberry Pecan Bread Pudding.
Blueberries are in season right now so I just HAD to use them. Seriously, they are everywhere and I can’t stop buying them. They are my favorite fruit and I can eat a whole pint of them without realizing it if I’m not careful. At least they’re healthy, right? I mean it could be much worse, like eating a whole plate of brownies by myself…which I have also done…
Tai of course loved this dessert. I mean, I don’t think he would ever turn down any dessert because he has a wicked sweet tooth, but this one he claimed as soon as I was finished shooting it, which definitely means it was a good one! He too loved the bread pudding at Disney World and was very happy to hear that I would be attempting it 🙂
Blueberry Pecan Bread Pudding
Ingredients
- 2 Cups Milk
- 2 Tbsp Unsalted Butter
- 1 Tsp Vanilla
- 1/3 Cup Sugar
- Pinch of Salt
- 1/2 Loaf Sweet Bread Cubed, such as challah or brioche
- 2 Eggs
- 1 Cup Blueberries
- 1/2 Cup Pecans
- 3/4 Cup Maple Syrup
- 1/4 Cup Brown Sugar
- 2 Tbsp Butter
- 1 Tsp Vanilla
- 1/4 tsp Chili Powder
Instructions
- Preheat oven to 350.
- In a small saucepan, warm milk, butter, vanilla, sugar and salt on low heat until butter has melted and sugar has dissolved. Let cool.
- Grease a 4-6 cup baking dish and fill with cubed bread, blueberries and pecans.
- Whisk eggs into milk mixture until completely incorporated.
- Pour mixture over bread.
- Bake for 35-40 minutes uncovered until edges have browned and have set.
- For maple glaze, combine maple syrup, brown sugar, butter, vanilla and chili powder in a small sauce pot. Cook on low heat until the brown sugar is dissolved and butter has melted. Continue cooking until mixture has reduced slightly and has thickened. Drizzle over the bread pudding and return to the oven for an additional 3-5 minutes for the glaze to set. Remove from oven and serve warm. Enjoy!
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