Here's a delicious, crowd-pleasing recipe that's perfect to showcase the mellow flavors of fresh blueberries, but you can swap any fruit cup-for-cup or a mix of favorites. It makes a great dessert for casual gatherings or a lovely addition to a brunch menu.
- 1 16 oz Loaf French Bread Cubed
- 4 Cups (2 Pint containers) Fresh Blueberries Divided
- 6 Large Eggs Lightly beaten
- 3 1/2 Cups Milk Any type
- 1/4 Cup Butter or Coconut Oil Melted
- 1/2 Cup Maple Syrup Divided
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
- 1 Jar Agriberry Farm Blueberry Preserves
Lightly grease a 13- x 9-inch pan. Spread 1/2 the bread cubes over the bottom of the pan. Sprinkle evenly with 2 cups blueberries. Top with remaining bread cubes.
Whisk together eggs, milk, butter, 1/2 C maple syrup, cinnamon, and vanilla. Slowly pour over bread cubes. Cover and chill 8 hours to allow cubes to absorb mixture.
Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes.
When the pudding is removed from the oven, stir together 1 cup blueberries and blueberry preserves in a saucepan over low heat until warmed. Pour blueberry mixture over bread pudding.
Serve warm or at room temperature, topped with remaining fresh blueberries and whipped cream.
