- 9
Ingredients
- 5 cups dried French bread cubes*
- 1 cup blueberries
- 1/2 cup chopped pecans, toasted
- 1/3 cup flaked coconut, toasted
- 2 eggs, lightly beaten
- 2 1/4 cups milk
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1 tablespoon vanilla
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Blueberries (optional)
- Powdered sugar (optional)
- 1 recipe Blueberry Sauce
- BLUEBERRY SAUCE
- 1/2 cup blueberries
- 2 tablespoons whipping cream
- 1 1/2 cups powdered sugar
- 1 teaspoon light-color corn syrup
- 1/2 teaspoon vanilla
- Whipping cream
Preparation
Step 1
Preheat oven to 350 degrees F. Spread bread cubes in an ungreased 2-quart square baking dish. Gently stir in 1 cup blueberries, pecans, and coconut.
In a large bowl combine eggs, milk, granulated sugar, melted butter, vanilla, cinnamon, and nutmeg. Pour egg mixture evenly over bread mixture. Press lightly with the back of a large spoon to moisten all of the ingredients.
Bake about 50 minutes or until top is evenly puffed and a knife inserted in the center comes out clean.
Cool on a wire rack for 30 to 45 minutes. If desired, top with additional blueberries and sprinkle lightly with powdered sugar. Serve warm with Blueberry Sauce.
BLUEBERRY SAUCE
In a blender combine blueberries and 2 tablespoons whipping cream. Cover and blend until blueberries are pureed. Strain mixture through a fine-mesh sieve into a bowl, pressing berries with a spoon to release their juices. Stir powdered sugar, corn syrup, and vanilla into strained mixture. Stir in enough additional whipping cream, 1 teaspoon at a time, to reach drizzling consistency.