1. Fresh or Frozen
  2. Recipes
  3. Breakfasts
  4. Blueberry Bacon Bread Pudding

Breakfasts

Whether you're looking for an easy weekday solution or a decadent weekend brunch, BC blueberries add a healthy kick-start to your day!

Search Recipes

    Blueberry Bacon Bread Pudding

    Breakfasts

    Blueberry Bacon Bread Pudding

    Yields
    6 - 8 portions

    Ingredients

    • 5 cups (600 g) French bread (6-8 thick slices) cut in 1.5” square cubes.
    • 4 (200 g) Large eggs
    • 3 (50 g) Large egg yolks
    • 1 cup (240 ml) Half & half 10% cream
    • 1/3 cup (80 ml) Maple syrup
    • 2/3 cup (160 ml) Butter, melted
    • 1.5 cups (225 g) B.C. blueberries - fresh or frozen
    • 1.5 cups (225 g) Bacon (15-20 slices) - cooked, cut in ¾ inch pieces

    Directions

    1. Pre-heat oven to 350°F/ 175°C
    2. Butter a non-stick 8 x 8 inch baking pan.
    3. Cut stale bread into 1.5 inch cubes and set aside. 
    4. To make your own stale bread, cube fresh bread and bake in oven at 150°F/65°C for 30-60 minutes until dry.
    5. Fry slices of bacon in a pan, let cool and cut into ¾ inch pieces. 
    6. In a large bowl whisk together the eggs, egg yolks, cream, butter and maple syrup.
    7. Soak the cubed stale bread in the egg mixture for 10-20 minutes until bread absorbs the egg mixture.
    8. Fold in the bacon and blueberries.
    9. Pour into the buttered baking pan.
    10. Bake in a 350°F/175°C oven for 50-65 minutes until bubbling and golden brown.
    11. Serve with a drizzle of maple syrup.