What happens when on the spur of the moment, you have company/family visiting, and you can’t get out to get supplies. Today, we have an April ice storm in our neck of the woods, and 2 enormous young adult sons home from university, looking for breakfast. This would normally call for eggs, muffins, french toast, or something of that nature. But we have none of that on hand. Being superfoods fans we have plenty of frozen blueberries on hand. So I put together a simple blueberry bread pudding.
On hand we had one leftover hamburger bun, some brown and white bread crusts, and a crusty french stick. The boys arrived late last night and had a grill cheese fiesta.
The recipe is approximate:
4 cups cubed bread – stale is good in this case.
2 cups frozen blueberries – or whatever berries you have on hand
1/4 cup maple syrup or honey or 1/3 cup granulated sugar
1/4 cup water or milk
sprinkle of salt
1/4 cup butter or margarine
2 tablespoons lemon juice – I used reconstituted, but fresh is better
Stir all ingredients together and press in greased 8×8 baking dish.
Bake for 350 degrees, for 40 minutes stirring halfway through baking, just to toss ingredients lightly and make sure frozen blueberries are evenly distributed.
Let cool but not too long, and serve with something sweet and creamy – perhaps yogurt!
Note that I found this to be not quite enough for my needs – next time I will put in one more cup of crusty bread. I may substitute the water for orange juice, or add one more spoonful of lemon juice to increase the tangyness of this recipe. It’s not fancy, but great for a snow day morning.