Blueberry Streusel Bread Pudding
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9 hr 10 min
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8 servings
Delight in the ultimate sweet treat with Blueberry Streusel Bread Pudding. Soft custardy bread soaked in rich, creamy vanilla, bursting with blueberries, and topped with a buttery, crunchy streusel and caramel sauce for the perfect balance of texture and flavor.
Ingredients
7 cups
3 medium
eggs
2 cups
milk
⅓
cup sugar
1 cup
fresh blueberries
1 teaspoon
vanilla extract
1½
teaspoons ground cinnamon
½
teaspoon ground nutmeg
3 tablespoons
chopped almonds
Directions
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Step 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.
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Step 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.
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Step 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.
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Step 4
Place into a preheated 350°F oven.
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Step 5
Bake uncovered for 50-60 minutes until golden brown.
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Step 6
Meanwhile, combine sugar, flour, and butter in a saucepan over medium heat. Stir in remaining ingredients and cook until thick.
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Step 7
Serve hot with the warm caramel sauce drizzled over the top and enjoy your Blueberry Streusel Bread Pudding.
