Servings: 6-8

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Blueberry Bread Pudding


6 slices whole wheat bread, cubed (3 cups)
1 3-ounce package Frieda’s Dried Blueberries (2/3 cup)
2 1/2 cups low-fat milk
4 eggs
2 tablespoons granulated sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Vanilla-flavored yogurt, or light cream


Spray an 8x8x2-inch baking dish with aerosol cooking spray. Sprinkle bread cubes evenly in dish. Sprinkle on blueberries. In a deep bowl whisk together milk and eggs until blended. Stir together sugar, and spices. Whisk into egg mixture with vanilla until well- blended. Pour mixture evenly over bread and blueberries in pan. Bake in a 325°F. degree oven for 40 to 50 minutes, or until a knife inserted in center comes out clean. Serve warm topped with vanilla yogurt or light cream.