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Blueberry Bread-and-Butter Pudding

Bree Hester
Updated Jan 25, 2012
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Perfect for breakfast or brunch, our bread-and-butter pudding showcases the flavors of blueberry jam and cinnamon.

Blueberry Bread-and-Butter Pudding

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • Land o’Lakes Cinnamon Sugar Butter Spread™ for greasing dish
  • 1/2 cup Land O Lakes® cinnamon sugar butter spread (from 6.5-oz container)
  • 1 loaf (1 lb) firm white bread
  • 1/2 cup blueberry jam or preserves
  • 6 eggs
  • 2 1/2 cups half-and-half
  • 1/3 cup honey
  • Grated peel from 1 lemon (2 to 3 teaspoons)
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 13x9-inch (3-quart) glass or ceramic baking dish with cinnamon sugar butter spread.
  • Step 
    2
    Using the 1/2 cup cinnamon sugar butter spread, spread about 1/2 tablespoon butter spread on 1 slice of bread. Spread about 1/2 tablespoon blueberry jam on another slice of bread. Sandwich slices together. Continue to make sandwiches until you have used the entire loaf.
  • Step 
    3
    Cut sandwiches into triangles; arrange points up in baking dish.
  • Step 
    4
    In medium bowl, beat eggs, half-and-half, honey, lemon peel, vanilla and salt with whisk until well blended. Pour custard mixture over sandwich triangles in dish. Let soak 15 minutes.
  • Step 
    5
    Sprinkle blueberries over top of bread pudding.
  • Step 
    6
    Bake 50 to 60 minutes or until custard has set and toast points are golden brown. Cool slightly. Serve with additional cinnamon sugar butter spread.

Nutrition

Nutrition Facts are not available for this recipe

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