Let's Have Brunch - Blueberry Breakfast Pudding


I have been collecting cookbooks and recipes for many years, and every now and then I rediscover something I forgot all about.  Looking for a brunch item to share, I came across a Reader’s Digest Great Recipes for Good Health  cookbook. The breakfast pudding that follows is simple to make (can be done the night before), and delicious. Hope your family and friends enjoy this pudding!

 Blueberry Breakfast Pudding

1 large egg
1/3 cup light or dark brown sugar

1 cup skim milk

1 teaspoon ground cinnamon

1 teaspoon grated lemon rind

Pinch of nutmeg

1 teaspoon vanilla extract

6 slices whole wheat bread

Non-stick cooking spray

2 cups fresh blueberries, sorted and stemmed

½ cup plain low-fat yogurt (optional)

 1. With a fork, beat the eggs and brown sugar together in a large bowl until well blended. Stir in the milk, cinnamon, lemon rind, nutmeg, and vanilla extract. Tear the bread into ½ inch pieces and stir into the mixture. Cover and refrigerate for 1 hour or overnight.
2. Preheat oven to 375˚F. Lightly coat an 8”x8”x2” baking pan with cooking spray. Stir the blueberries into the bread mixture and spoon into the pan, spreading the pudding evenly.
3. Bake, uncovered, for 40 minutes or until firm. Serve warm, topping with the yogurt, if desired. Serves 6.


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