Foraged Blueberry Bread Pudding
This unique blueberry bread pudding recipe is easy to prepare and super delicious to eat
Before placing in the oven to bake, each bread pudding jar is sprinkled with almonds and sugar. (“Alaska's Wild Gourmet” photo)
This unique blueberry bread pudding recipe is easy to prepare and super delicious to eat. For more original recipes, watch Alaska’s Wild Gourmet on Outdoor Channel. Click here for air dates and times.
- 2 cups of whole milk
- 2 cups of heavy cream
- 1 stick of butter
- 10 cups of cubed croissants
- 1 cup of brown sugar
- 1 cup of fresh blueberries
- 3/4 cup of slivered almonds
- 4 tablespoons of coarse sugar
- 6 eggs
- 1/2 teaspoons salt
- 3/4 teaspoons nutmeg
- 2 teaspoons cinnamon
- 1 teaspoons vanilla
- Extra butter for jars
Preparation and Cooking Directions:
In a medium pan, heat milk and butter until butter is melted. Add brown sugar and stir.
Set aside to cool.
Meanwhile, beat eggs in another bowl with the salt, spices and vanilla. Add cooled milk and butter.
Add the cubed croissants and mix well. Add blueberries and gently stir.
Butter small canning jars. Fill each jar 3/4 full. Sprinkle with almonds and then top with a small amount of the sugar.
Bake in the oven on a cookie sheet at 350 degrees until a knife-poke comes out clean. Normally, baking time is about 25 minutes.
Foraged Blueberry Bread Pudding (“Alaska’s Wild Gourmet” photo)