Wednesday, July 28, 2010

Blueberry Breakfast Bread Pudding

The morning started innocently enough--sipping on coffee, checking out my Facebook page...

Then this showed up on my home page.  Thank you, King Arthur Flour, for your lovely bit of morning indulgence.  I had been craving bread pudding and this was amazing!!!!!

I'm a fresh blueberry junkie during the summer months.  I tweaked the recipe to make it more Weight Watchers-friendly.  (But you can go the more luxurious route, if you wish.)  All the food groups were represented, it was easy to throw together and it was on the table in under 15 minutes.

1 slice bread, crusts removed (Their recipe called for white bread.  I used Nature's Own WhiteWheat bread.)
1 teaspoon butter (I used Land O'Lakes Light Butter With Canola Oil.)
1/4 teaspoon ground cinnamon
3 tablespoons fresh blueberries
1 egg (or equivalent amount of Egg Beaters)
1/3 cup half-and-half cream or milk (I used 1% milk.)
1 tablespoon sugar (I went for it!  No Splenda this time! If the berries are tart, you can go up to 2 tablespoons sugar.)
1/4 teaspoon vanilla extract
2/3 cup fresh blueberries, for garnish

Spray the inside of a 10 oz. Pyrex ramekin with Pam.  Set aside.

Spread butter on the bread.  Sprinkle it with cinnamon and cut it into small cubes.  Place half the cubes into the ramekin.  Top with 1 1/2 tablespoons of the blueberries.  Repeat.

Whisk together the egg, cream or milk, sugar and vanilla.  Pour over the bread and berries in the ramekin.  Set aside for 10 minutes.  The soaking will give the finished product a silky, custardy texture.

Microwave on HIGH power for two minutes.  Check for doneness.  If it's too mushy, microwave for another 30 seconds.  Carefully remove the ramekin (it's hot!) and invert it onto a serving plate.  Remove the ramekin and top the yummy pudding with the blueberry garnish.

(Weight Watchers info:  6 Points.)
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