Recipes from Oleander House


Yountville, California

 Blueberry Pecan Bread Pudding Recipe

visit inns website
print recipePrinter Friendly Recipe add recipe to albumAdd Recipe To Album

Cook Time: 1 hr 30 minPrep Time: 10 min
Yield: 10 servingsInactive Prep Time: 2 hr

Ingredients:
5 French Bread Large Sandwich Rolls
6 Eggs
3-1/2 Cups Milk or Soy Milk
1 Cup Blueberries - Fresh or Frozen
1/4 teaspoon Nutmeg
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup melted butter
1/2 cup brown sugar
3/4 cup pecans


Instructions:
Cut bread into 1" squares. Mix Eggs, Sugar, Vanilla Nutmeg and mix together. Pour over bread and let soak in. Toss in Blueberries and put in greased large baking dish. Cover with tin foil and place in water bath. Bake @ 400 degrees for 1 hour.

Uncover bread pudding and let top brown for 5 minutes. In small sauce pan melt butter with brown sugar, toss in pecans and coat, then pour sugar and nut mixture over top of bread pudding. Loosely cover with tin foil for remaining 25 minutes. Remove and serve.


Notes:
Can be prepared in individual ramekins for soufflé life appearance. No need for syrup. This is light and not too sweet.

Recipes Search
    
 Example: Blueberry Stuffed French Toast

Select a category:   (optional)
Appetizers
Breakfasts
Breads
Soups & Salads
Condiments
Entrees
Accompaniments
Desserts


 Peer Into The Innkeepers Kitchen

The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!

Subscribe today!




contact lanier    |    about lanier    |    buy the book    |    website feedback    |    site map