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Blueberry Bread Pudding


8 cups dry French bread - in chunks
3 1/4 cups milk - can be skim
2 cups sugar
6 tablespoons butter
1 cup blueberries or other fruit
3 eggs
1 tablespoon cinnamon
1/4 teaspoon mace
1/2 teaspoon cardamom
2 tablespoons vanilla extract

Combine all ingredients, stir very gently so as not to break up the bread chunks too much. Mixture should be very moist, but not too soupy. Pour into a buttered 9 x 12 or larger baking dish. Cook in 350 degree oven for approx. 1 hour. The more you cook it, the more solid and drier it gets. Adjust to your liking. The top should be a pretty golden brown color. Serve warm.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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