Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Blueberry Spice Bread Pudding




Source of Recipe


Eagle Brand�


List of Ingredients




3 cups (750 mL) day old white or French bread cubes (4 slices)
2 cups (500 mL) fresh or dry-pack frozen blueberries, rinsed and drained
3 eggs, beaten
1/2 tsp (2.5 mL) ground cinnamon
1/2 tsp (2.5 mL) ground nutmeg
1 1/2 cups (375 mL) warm water
1 can (300 mL) Regular or Low Fat Eagle Brand�
1/4 cup (50 mL) butter, melted
1 tsp (5 mL) vanilla extract


Recipe



1. Place bread cubes and blueberries in buttered 9�x9� (2.5 L) baking pan. Mix well.
2. In large bowl, mix together remaining ingredients. Pour evenly over bread cubes and blueberries, completely moistening bread.
3. Bake in preheated 350�F (180�C) oven 45 to 50 minutes or until knife inserted in centre comes out clean. Cool. Serve warm with devon cream, or chilled. Refrigerate leftovers.