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.
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.