Cinnamon Bread Pudding with Blueberry Compote

By Demi

Prep Time: 15 minutes, Cook Time: 55 minutes

Ingredients

• BREAD PUDDING:
• 4 large eggs
• 1/2 maple syrup
• 2 1/2 cups vanilla soymilk
• 2 tbsp vanilla
• 2 tbsp cinnamon
• 1 tsp ground nutmeg
• 1/4 margarine, melted
• 4 cups french bread, cubed
• 1/2 cup raisins
• 1/4 cup walnuts
• 3 tbsp bourbon
• COMPOTE:
• 1 (10oz) bag frozen blueberries
• 2 tbsp turbinado sugar
• 1 tsp cloves
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1/2 cup water

Preparation

Step 1

BREAD PUDDING:

Lightly oil a 2-quart ovenproof baking dish. Put bread, raisins and walnuts in the baking dish. Mix together the first 7 ingredients. Pour over bread, cover and refrigerate for at least an hour. Pre-heat oven to 350F. Bake covered for 50 minutes. Take the lid off for the last 5-10 minutes of baking. Serve warm with blueberry compote.

COMPOTE:

In a sauce pan add the blueberries, sugar, cloves, nutmeg, cinnamon and water. Simmer for 15 minutes until the compote thickens.