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How to make it

  • 1. Preheat the oven to 325 degrees F. Combine the milk, cream,
  • vanilla (bean and scrapings), 4 mint sprigs, and lemon zest in a
  • small saucepan and bring to a boil over medium heat. Remove from
  • the heat, stir in the sugar and gelatin, and let set for 3 minutes.
  • Remove the mint and vanilla bean.
  • 2. Place a baking cup 3 inches in diameter and 1-1/2 inches deep
  • top side down on the center of a slice of bread to cut out a disk
  • the size of cup. Discard the bread trimmings and set the bread disk
  • aside. Repeat with the remaining 3 bread slices.
  • 3. Fill 4 baking cups halfway with blueberries. Pour the warm milk
  • mixture over the blueberries to fill each cup 3/4 full. Place 1
  • bread disk in each cup over the blueberry mixture. Transfer to the
  • oven and bake for 20 to 25 minutes (the custard should not be
  • completely set). Turn on the broiler and broil until the bread is
  • nicely toasted. Remove from oven and set aside to cool. Refrigerate
  • for several hours before serving.
  • To Serve:
  • To unmold, run a small blade around the side of each cup and invert
  • the blueberry bread pudding onto a dessert plate. Garnish with
  • reserved mint leaves.

Reviews & Comments 1

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    " It was excellent "
    valinkenmore ate it and said...
    This sounds very tasty. Blueberries are just ripening where I live so this is a good recipe to try! Thanks for the post and high 5 to you!
    Was this review helpful? Yes Flag

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