Blueberry-Almond Bread Pudding

By srumbel

Don’t toss that leftover baguette that you bought during the holidays. Get your money’s worth with this fruity, creamy bread pudding. The stale bread is great for absorbing all the rich custard, and it bakes up to a puffy golden brown. Enjoy for dessert or even as an indulgent breakfast.
from pauladeen.com

Ingredients

• 1 (16-ounce) loaf day-old French bread, cut into 1-inch pieces
• 1 (12-ounce) package frozen blueberries, thawed
• 1/2 cup slivered almonds
• 2 cups 1% low-fat milk
• 1 (12-ounce) can fat-free
• evaporated milk
• 1 cup egg substitute
• 1/3 cup granulated no-calorie sweetener
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom

Preparation

Step 1

Spray a 3-quart baking dish with nonstick cooking spray.

In prepared baking dish, combine bread, blueberries, and almonds.

In a medium bowl, whisk together all milk and next 4 ingredients. Pour over bread mixture. Cover and refrigerate at least 4 hours or up to 24 hours.

Preheat oven to 350°. Uncover bread pudding, and let stand at room temperature for 30 minutes.

Bake for 45 to 55 minutes or until a knife inserted in center comes out clean. Cover with foil halfway through baking time to prevent excess browning, if necessary.