Dan Can Cook: Blueberry Bread Pudding

If you happen to have some left over bread crust in your freezer then...

Wait a second...I think this post might need a bit of a back story.

A couple of months ago, I was asked to cater a Alice in Wonderland Tea Party. I think I made some potato salad, lemon bars, a salad, and cucumber sandwiches with butter. Of course if you are proper, you must cut the crusts off the white bread before dabbing a bit of butter on each side of the bread and then putting your crunchy, thin slices of cucumber in between.

Well, I must not be all that proper because I saved the crusts in my freezer and I had been waiting for the day to make some bread pudding. Bread Pudding is reconstituted leftovers, but it doesn't stop people from eating it. (If you have a fussy kid, this might be a great way to get them to eat their crusts.)


Enough bread crusts to fill a cake pan.
2 cups milk
2 eggs
2 tablespoons cornstarch
1/2 cup sugar
1 can blueberry pie mix

1. Mix egg with the sugar. Add Milk and mix.
2. Add a bit of warm water to the corn starch to make a slurry and then mix this into the milk and sugar mixture. (BTW a vanilla instant pudding mix works even better than the cornstarch and adds a nice flavor to the dish.)
3. Pour the pie mix in and mix it a bit with your fingers. Add a bit of cinnamon as well. Be sure that all the crusts are soaked through. If there isn't enough moisture, add a bit more milk.
4. Pop it in the oven at 350 degrees for 25 minutes or until a toothpick stuck into the center comes out clean.

Other variations that work are adding Nutella and Marshmallow. I also like to use chocolate pudding mix and bananas.


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