Easy Bread Pudding Recipe Sweetened Condensed Milk Biscuits
Blueberry bread pudding is a simple way to transform leftover biscuits or day old bread into a delicious dessert or breakfast.
Blueberry bread pudding is one of my favorite ways to use sourdough biscuits or sourdough bread to create an easy dessert recipe.
Bread pudding is made by combining stale or "day old" bread orbiscuits with eggs, cream, sugar, milk and cinnamon. Because the bread is dry, it soaks up the liquids without being soggy. The result is a perfectly moist interior with a crunchy exterior.
We've replaced the milk and sugar with sweetened condensed milk and added juicy blueberries for a delicious twist on a classic recipe.
ingredients
- baked biscuits: Leftover sourdough biscuits or store-bought biscuits are great for bread pudding. However, day old white or even honey wheat sourdough sandwich bread can be used.
- blueberries: Feel free to use fresh or frozen blueberries in this dish. This recipe is one of the reasons we keep a stash blueberries in the freezer. No need to thaw in advance!
- sweetened condensed milk: No sugar is added to the mixture because sweetened condensed milk already contains sugar. It can be replaced with 1 cup milk and ½ cup sugar.
- heavy cream: Half-and-half or milk can used in place of the heavy cream.
- eggs: 4 whole eggs
- cinnamon: A pinch of ground nutmeg is also a delicious addition to blueberry dessert recipes.
How to make the best blueberry bread pudding
- Preheat your oven to 350°F (177°C) and grease an 8" x 8" baking dish. Tear the biscuits, or bread, into bite-sized pieces and place them into the baking dish.
- In a large bowl, whisk the cream, sweetened condensed milk, eggs and cinnamon together. Pour it over the biscuit pieces, add the blueberries and gently stir to combine. Allow the mixture to sit for 10 minutes so the biscuits will soak up the liquid.
- Bake for 45-50 minutes. (If using frozen blueberries, it may take a few more minutes.)
You'll know the bread pudding is done when the top is golden brown and a butterknife inserted into the center comes out clean. Allow the bread pudding to cool for 10 minutes before slicing and served topped with maple syrup.
How to store and reheat
- Store covered leftovers in the refrigerator for up to 3 days.
- Reheat in the microwave or in the oven at 350°F until heated through.
This blueberry bread pudding can be made a day ahead of time. Cover the unbaked dish and keep in the fridge until you are ready to place it in the oven. A few additional minutes of baking are required if it's placed in the oven straight from the fridge.
Easy dessert recipes
- sourdough chocolate chip cookies Thick, chewy, chocolate chip perfection!
- sourdough thumbprint cookies Keep some in the freezer and take one out to enjoy with your morning coffee.
- sourdough pop tarts Technically breakfast, but hey, they satisfy a sweet tooth too!
- sourdough blueberry muffins If you love blueberries, these are a must-try. They are topped with a crunchy crumble topping that is seriously addicting.
- 8 large baked biscuits (or a loaf of bread, torn into bite-sized pieces)
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1 cup blueberries (fresh or frozen)
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Preheat your oven to 350°F ( 177°C) and grease an 8" x 8" baking dish to prevent sticking. Add the biscuit pieces to the dish.
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In a large mixing bowl, whisk together the sweetened condensed milk, heavy cream, eggs and cinnamon until well combined. Pour the mixture over the biscuit pieces and add the blueberries. Stir, spread evenly and allow it to sit for 10 minutes in order to soak up the liquid. Press down the top with a spatula to ensure the biscuits are soaked.
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Bake for 45-50 minutes or until golden brown. A butterknife inserted into the center should come out clean. (If using frozen blueberries, it may take a few more minutes.)
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Remove and allow to cool for 10 minutes before slicing. Serve topped with maple syrup.
- Store covered leftovers in the refrigerator for up to 3 days.
- Reheat in the microwave or in the oven at 350°F until heated through.
Calories: 315 kcal | Carbohydrates: 33 g | Protein: 7 g | Fat: 18 g | Saturated Fat: 10 g | Cholesterol: 136 mg | Sodium: 144 mg | Potassium: 235 mg | Fiber: 1 g | Sugar: 27 g | Vitamin A: 643 IU | Vitamin C: 3 mg | Calcium: 160 mg | Iron: 1 mg
This recipe was originally posted on Amy in the Kitchen.
Source: https://littlespoonfarm.com/blueberry-bread-pudding-recipe/
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