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Blueberry Bread-and-Butter Pudding

Blogger Bree Hester of bakedbree.com shares a favorite bread pudding recipe. Blueberry Bread-and-Butter Pudding is a wonderful summer breakfast or brunch treat. Land O Lakes® cinnamon sugar butter spread and blueberry jam sandwiches are soaked in a creamy egg custard and topped with fresh blueberries. This bread pudding has lots of crunchy toast points that become golden brown and add lots of wonderful texture to this decadent bread and butter pudding.

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  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 8

Ingredients

Land o’Lakes Cinnamon Sugar Butter Spread™ for greasing dish
1/2
cup Land O Lakes® cinnamon sugar butter spread (from 6.5-oz container)
1
loaf (1 lb) firm white bread
1/2
cup blueberry jam or preserves
6
eggs
2 1/2
cups half-and-half
1/3
cup honey
Grated peel from 1 lemon (2 to 3 teaspoons)
2
teaspoons vanilla
1/2
teaspoon salt
1
cup fresh blueberries

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LOCATION

Directions

  • 1 Heat oven to 350ºF. Grease 13x9-inch (3-quart) glass or ceramic baking dish with cinnamon sugar butter spread.
  • 2 Using the 1/2 cup cinnamon sugar butter spread, spread about 1/2 tablespoon butter spread on 1 slice of bread. Spread about 1/2 tablespoon blueberry jam on another slice of bread. Sandwich slices together. Continue to make sandwiches until you have used the entire loaf.
  • 3 Cut sandwiches into triangles; arrange points up in baking dish.
  • 4 In medium bowl, beat eggs, half-and-half, honey, lemon peel, vanilla and salt with whisk until well blended. Pour custard mixture over sandwich triangles in dish. Let soak 15 minutes.
  • 5 Sprinkle blueberries over top of bread pudding.
  • 6 Bake 50 to 60 minutes or until custard has set and toast points are golden brown. Cool slightly. Serve with additional cinnamon sugar butter spread.

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©2011 Land O'Lakes, Inc.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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