I’ve been racking my brain trying to think of something blue to contribute to the Get Your DIY On party challenge. Go figure- when I’m under pressure, this little DIY-er is at a loss. Abby- if this is cheating just let me know 🙂
However, it is FALL- and it’s my leaves-turning-football-loving-crisp-air-sweaters-boots-stew-most-favorite-time-of-year. I cannot express how IN LOVE with Fall I am! And with Fall comes my inner mama bear who, in an effort to prepare for winter I suppose, is suddenly bursting with recipe ideas.
Earlier today I made these breakfast boats which were a huge hit! And then I had all this left over bread:
So I immediately decided to take a stab at some bread pudding. I looooove a good bread pudding- and they are so simple. Yet I think its their simplicity that make bread puddings easy to mess up. I’ve had many a bad bread pudding in restaurants. And what warms the soul and prepares it for fall better than bread pudding?
I then scoured the fridge to see what I had to put in said bread pudding- and there on the shelf was a half pint of BLUEberries! So there you have it- I finally found some blue inspiration!
Before I started, I put the bread into a casserole and let it sit out to “stale” a bit- probably for a couple hours.
Then I reminded myself to write down what I was doing so I could post it here:
Blueberry-Hazelnut Bread Pudding
Slightly stale bread (I can’t accurately determine how much I had- but it was enough to comfortably fill an 8 inch casserole. This was left over challah from my breakfast baguettes).
2 tblsp butter
1/2 c blue berries
1/2 c hazelnuts
1 1/2 c milk
1/2 c sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla
Melt the butter and drizzle over the bread. Toss in the blueberries and hazelnuts (or whatever nut of your choice- or none if you are allergic!). Gently fluff with your hand or a fork – this gets the blueberries and nuts to fall down a bit. In a bowl whisk together eggs, milk, sugar, nutmeg, cinnamon, and vanilla. Pour mixture over bread. The bread should be soaking, mostly submerged (but not entirely) kind of like a bowl of cereal. If it isn’t enough to cover your bread, i.e. all the bread on top is still dry, then add a little milk. Bake for about 45 minutes at 350. You know it’s done when it puffs to its maximum height and is springy to the touch. Or use the knife test, the knife comes out damp but clear, with no milk on it.
Serve warm with vanilla ice cream and caramel sauce. Try this homemade caramel sauce. I added 2 tsp of butterscotch schnapps (there that stuff is again!) – it makes it taste like Werther’s candies!
And as always- here are my variations that I already want to try: Banana walnut served with creme de leche, apples and raisins topped with whipped cream, a blend of berries, or butterscotch pumpkin spice!
What desserts warm your soul and make you think of fall?
Love and Happyness to All!
I happily share at these parties!