Blueberry Jubilee Recipes from 4 o'clock Show

SOUTH MISSISSIPPI (WLOX) - Blueberry Bread Pudding

Southern Living, May 2003

1 16-ounce French Bread loaf, cubed

1 8-ounce package cream cheese, cut into pieces

3 cups fresh blueberries, divided

6 large eggs

4 cups milk

½ cup sugar

¼ cup butter or margarine, melted

¼ cup maple syrup

1 10-ounce jar blueberry preserves

Arrange half of bread cubes in a lightly greased 13- x 9-inch pan. Sprinkle evenly with cream cheese and 1 cup blueberries; top with remaining bread cubes.

Whisk together 4 cups milk, sugar, butter, and maple syrup; pour over bread mixture, pressing bread cubes in absorb egg mixture. Cover and chill 8 hours.

Bake, covered at 350 degrees for 30 minutes. Uncover and bake for 30 minutes or until lightly browned and set. Let stand 5 minutes before serving.

Stir together remaining 2 cups blueberries and blueberry preserves in a saucepan over low heat until warm. Serve blueberry mixture over bread pudding. Garnish, if desired.

Blueberry Smoothie

2 servings

1 cup yogurt (plain, strawberry, or blueberry flavor)

1 cup fresh or frozen blueberries

Zest of one orange

½ cup orange juice

Combine yogurt, blueberries, orange zest and orange juice into blender. Pulse into mixture is blended.

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