Blueberry Caramel Breakfast Pudding Recipe

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Recipe By Inn & Spa at Cedar Falls

2 Cups Blueberries
¾ tsp. ground cinnamon
½ cup packed brown sugar
2 tbsp. light – colored corn syrup
2 tbsp. margarine or butter
¼ cup pecans pieces
3 beaten eggs
1 ¼ cups milk
1 tsp vanilla
¼ tsp. ground nutmeg
8 to 10 ½ inch thick slices Italian or French bread

In small saucepan combine Blueberries and ¼ cup water. Bring to a boil; reduce heat, cook covered over med low heat for 5- 7 min. or until tender. Drain and transfer to a bowl and gently mix cinnamon set aside. In a med bowl combine eggs, milk, vanilla, and nutmeg. Arrange a layer of half the bread slices in a baking dish atop caramel mixture, trim bread to fit. Spoon cooked blueberries evenly on top.

Arrange remaining bread slices on blueberries and carefully put the egg mix over bread pressing down gently to moisten slices completely. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Bake uncovered in 350 degree oven for 40-45 minutes or til knife comes out clean.

Let stand for 15 minutes. Invert pudding onto a platter and top with remaining caramel mix. Cut into triangles. Yield: 8 servings

 

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