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| Many guests have called this bread pudding a "to die for" treat. So that is what I have appropriately called it! 4 cups day-old bread, cubed 2 1/2 cups milk 3/4 cup sugar 2 eggs 1/4 tsp almond extract 1 pint Michigan blueberries Whisk eggs in a large bowl. Stir in milk, sugar and extract. Add bread crumbs and toss to absorb mixture. Set aside for 15 minutes. Re-toss mixture and gently stir in berries. Spoon into a lightly greased 8x8 glass baking dish and bake uncovered at 350 degrees for 45 minutes. Spoon into ramikins or serving bowls and top with a dopple of whipped cream just before serving. I've also used raspberries, blackberries or a combination of any of the three types of berries. May be made the night before, refrigerated and baked the next morning. |
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| (Updated: 14 Mar 2006) | ||||||||||
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