Blueberry Raisin Bread Pudding


Blueberry Raisin Bread Pudding

Blueberry Raisin Bread Pudding

Yield: 8 servings


7 Cups cubed Love Sprout Live Raisin Salutation Bread

3 Eggs

2 Cup milk

1/3 Cup sugar

1 Cup fresh blueberries

1 tsp vanilla extract

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

3 Tbsp chopped almonds

¼ Cup flour

¼ Cup

butter, cubed

¼ Cup brown sugar

3 Tbsp chopped almonds

½ Cup sugar

¼ Cup flour

½ Cup butter, melted

½ Cup brown sugar

½ Cup milk

2 tsp vanilla extract


  1. The night before serving, place half of the bread into a lightly greased 9” x 13” baking pan. Top with half of the blueberries and almonds. Top with remaining bread cubes, and finally the remaining blueberries and almonds.

  2. In a large bowl, beat eggs with milk, sugar, vanilla, cinnamon and nutmeg. Pour this mixture over the casserole, making sure bread is completely covered by the mixture. Cover and refrigerate overnight, or you can bake immediately if desired.

  3. To make the streusel, mix together the flour and brown sugar in a medium bowl. Cut the butter into the mixture with a fork until pebble sized crumbs form. Stir in the almonds. Sprinkle over the bread pudding.

  4. Place into a preheated 350 degree oven.

  5. Bake uncovered for 50-60 minutes until golden brown.

  6. Meanwhile, combine sugar, flour, and butter in a saucepan over medium heat. Stir in remaining ingredients and cook until thick.

  7. Serve hot with the warm caramel sauce drizzled over the top.

  8. Enjoy!

This recipe uses…