blueberry almond bread puddingOur Anniversary was this past week and I though I would make a little something special for breakfast this weekend so I gathered up an idea from my friend Ellie and made a blueberry-almond french toast bread pudding.

OK, so maybe it isn’t quite as decadent as other bread pudding I have made in the past but it has a wonderful flavor to it and the top is crispy and crunchy! Another wonderfully flavorful recipe and everyone will wake up and run to the kitchen when they get a whiff!

1 whole-wheat baguette (about 18″ long, 8 ounces in weight) cut into 1-inch cubes
2 cups low fat milk
8 large eggs
8 large egg whites
1/3 cup pure maple syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon
2 cups fresh blueberries
1/3 cup sliced almonds
2 T dark brown sugar

Spray a 9 x 13″ baking pan with cooking spray

Arrange the bread in a single layer

In a bowl, whisk together, milk, eggs, egg whites, maple syrup, vanilla and cinnamon.

Pour the egg mixture over the bread in the pan, make sure it is spread evenly and the bread is moist all over.

Toss the blueberries evenly on top.

Sprinkle with almonds and brown sugar.

Cover and refrigerate for at least 8 hours or overnight.

Preheat oven to 350 degrees. Uncover and bake for 60 minutes, serve hot.

Notes from my kitchen:

My kids love fresh homemade whip cream so to make it a little more decadent and special whip up a batch and put a dollop on top of each piece!

Now tell me that your kids won’t gobble this up! It’s Divine! 5 stars!!

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