RECIPE: BLUEBERRY BREAD PUDDING
Many of you have requested the recipe for the breakfast bread pudding you enjoyed while staying at Thurston House. I use croissants in this because I like the texture and because they fit the breakfast theme. You could certainly use challah bread or leftover waffles if you prefer.
And what about those fresh blueberries…that seem sweeter when they’re warm and bursting in your mouth. As with most things, if you can time everything to serve this right out of the oven, then even better!
On the other hand, you could simply come back to our Central Florida bed & breakfast, and I’ll make it for you! Either way… Bon Appétit!
4 servings/ Bake at 360 degrees
- 2 eggs
- 1 cup whole milk or half & half
- 1 T. vanilla
- 1 T. orange juice (optional)
- 2 T. brown sugar (or regular white)
- ½ tsp. cinnamon
- 2-3 large croissants (or 5-6 small)
- 1 cup fresh blueberries
- sliced almonds
- sliced pear
- maple syrup
Preheat oven. Coat baking dishes with non-stick cooking spray. You can use four individual ramekins or a medium casserole dish depending on the presentation you want. The method is the same.
Combine the first six ingredients and whisk together until the sugar seems dissolved. Tear croissants into small pieces and layer about half into dish. Sprinkle about half of the berries and repeat with remaining bread and berries. Pour the custard mixture over the layers and press the bread down with fingers until all bread is wet.
Before baking, I like to add a few slices of pear on top along with a sprinkle of almonds. Before putting in the oven, let dish sit for 5 minutes to allow bread to soak up as much liquid as possible. Bake at 360 degrees for 20-30 minutes depending on the size of dish you chose. The middle of the bread pudding should seem baked but still moist. Drizzle just a little real maple syrup on top and serve.
- 1 cup sugar
- 3 eggs
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup butter
- 2-1/2 cup flour
- 1 tsp nutmeg
- 1/4 cup buttermilk
Topping – 1/2 cup sugar, 1 cupchopped nuts, 1/2 tsp both cinnamon and nutmeg
Preheat oven to 375 degrees.
Blend sugar and butter; add eggs and mix well.
Mix dry ingredients together and add this and the buttermilk to the egg mixture.
Mix on low until smooth.
Mix topping items.
Fill non-stick muffin pan cups 3/4 full, and sprinkle topping evenly over tops.
Bake 20-25 minutes.
NOTE – My exercise trainer says these taste just like Snickerdoodles!
- 1/2 C butter
- 1 C sugar
- 1 egg
- 1 C applesauce
- 1-1/2 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp cloves
- 2 C flour
- 1 tsp baking soda
- 1/2 C chopped nuts (optional)
Preheat over to 350 degrees.
Cream butter and sugar; add egg and mix well.
Stir in applesauce and spices.
In small bowl mix dry ingredients.
Add to wet mixture just until mixed. Stir in nuts.
Bake in a non’stick muffin pan for 8-10 minutes.
- blueberry cake mix
- 2 tbs cinnamon
- 1 cup sour cream
- 1/4 cup water
- 4 large eggs
- 2 tbs brown sugar
- 1 cup chopped nuts
- 1/3 cup oil
- 1/4 cup sugar
Preheat oven to 350 degrees; spray bundt or tube pan with Pam.
Filling mix: Combine 2 tablespoons of the cake mix with the brown sugar, cinnamon and nuts; set aside.
Place remaining items into a large bowl and mix for approx 3 minutes.
Pour 1/2 the batter into the pan.
Sprinkle the filling mix evenly over batter.
Pour the rest of the batter over the top.
Bake for 50-55 minutes, or until done.
Let cool 10 minutes then remove from pan.
Sprinkle confectionary sugar lightly over slices to serve.
NOTE – You can use any flavor cake mix you want, obviously changing the name to what that flavor is…enjoy!
Hollieanna Groves Key Limes
I have been making these for years but just recently discovered our local Central Florida Maitland grove store – Hollieanna Groves – carries their own fresh key limes. So, I now use these wonderful little fruits in this very popular and yummy recipe –
Key Lime Muffins
2C flour, 1C sugar, 1T baking powder, 1/3C milk, 2 eggs, 1/4C oil, 1t lime rind grated & 1/4C fresh key lime juice
Combine dry ingredients; make a well. Combine wet ingredients; pour into the dry ingredients well. Stir until just moistened and mixed….don’t over mix! Bake in muffin tins at 375 degrees for 15-18 minutes…..ENJOY!
Book your room now and request this special breakfast treat, or stop by Holieanna Groves where they proudly give out recipe cards with this on it.
I was going to blog something else today, but I received a call last night from a friend of over 50 (yikes!) years. His Mom just passed away from a massive stroke. She was a tough old Swede and went out fighting for sure. They were our next door neighbors in Massachusetts for many years. Anyway, I often make her recipe for omelet and will do so this morning for my Thurston House guests – lucky them!
4 eggs, 3/4C flour, 2C milk or 1/2+1/2, various meats, various veggies, shredded cheese
Spray a 10″ cast iron pan with PAM. Sprinkle a variety of cubed meat and/or veggies on the bottom of the pan. Sprinkle shredded cheese over, to taste. Whisk the eggs, then the flour; whisk until well blended. Add the milk and whisk until blended. Pour over the other mix. Bake 400 degrees for 30 minutes, or until puffed and slightly browned. Best right out of the oven. ENJOY! I better get going in the kitchen now….