Blueberry bread pudding is for brunch or dessert

This time of year often brings a lot of company. People yearning for a change of scenery or to enjoy some fresh ocean breezes. Most of them are easy to please in the food department. But sometimes you just want to show off a special dish.

I couldn’t resist this blueberry bread pudding that I found in a recent issue of Cooking Light. They suggest assembling it ahead to bake when ready, and serving it not only for dessert, but also as a main dish for brunch. If you don’t have enough blues on hand, you could always sub some other favorite berries, adjusting the sugar if necessary.

A helpful hint from the folks at Cooking Light is to “reserve the crusts you trim from the bread … and pulse in a food processor … fresh breadcrumbs should be stored in an airtight container and can be frozen for up to six months.” Now my freezer is already loaded with stale bread, but I’m sure we could fit in some crumbs too.

BLUEBERRY BREAD PUDDING

1 cup packed brown sugar
1/4 cup butter
2 tablespoons light-colored corn syrup
Cooking spray
2 cups blueberries
1 (16-ounce) loaf Italian bread
1-1/2 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
5 large eggs
1 teaspoon Grand Marnier or other orange-flavored liqueur (optional)
2 teaspoons powdered sugar

Combine first 3 ingredients in small saucepan over medium-high heat; cook for 2 minutes or until butter melts and sugar dissolves, stirring frequently. Pour sugar mixture into 13x9-inch baking pan coated with cooking spray; sprinkle evenly with blueberries.
Remove crust from bread; reserve crust for another use. Cut bread into 1-inch-thick slices. Arrange bread slices over blueberries.
Combine milk, vanilla, salt, and eggs in large bowl, stirring with whisk until frothy; stir in liqueur, if desired. Pour milk mixture over bread. Cover and chill 8 hours or overnight.
Uncover pan; let stand at room temp 30 minutes. Preheat oven to 350 degrees F.
Bake at 350 degrees for 40 minutes or until browned. Place large platter or jelly roll pan upside down over baking pan; carefully invert onto platter. Sprinkle with powdered sugar. 9 servings.
CALORIES: 324 (29% from fat); FAT 10.3g (sat 5.1g mono3.4g. poly 0.9g); PROTEIN 7.9g; CARB 51g.; FIBER 1.8g; CHOL 137mg; IRON 1.8mg; SODIUM 380mg; CALC 110mg.
(Recipe from Cooking Light, June 2008)