Blueberry Bread Pudding


  1. 10 slices bread
  2. 2 pound bluberries
  3. 3-4 eggs
  4. 1/2 cup heavy cream or….less if using 1/2
  5. Up to 4 tablespoons vanilla extract
  6. Up to 1.5 tablespoons almond extract
  7. 5 tablespoons truffle honey
  8. Truffle butter
  9. Blue agave instead of sugar
  10. Confection sugar


  1. Cut the slices of bread into small squares also use crust, pan should have melted truffle butter on bottom first.

  2. Mix the eggs, vanilla extract, almond extract, 1/2, blue agave and truffle honey together with wisk. Start dipping the pieces of bread into the mixture and line the bottom of baking dish. I used a lasagna tray.

  3. Then once the bread covers the bottom of the pan, start loading the beautiful blueberries.

  4. Add some confection sugar on top of the blueberries.

  5. Layer the top with more bread after dipping in the mixture. And add more blueberries on top. Add a little more confection sugar. Cover with foil.

  6. Bake for 45 minutes at 350°, take out and allow to cool.

  7. Enjoy with whipped cream on top. Hot or cold, it is a delicious dessert.

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