From:
Summerfield
Inn
Blueberry
Pecan Bread Pudding
Ingredients
and Quantities
8
cups French bread in 1" cubes
5 eggs
1/2 cup sugar
1 tsp. nutmeg
3 cups half and half
3 cups fresh or frozen blueberries
1 cup pecans
1/4 cup butter
1/2 cup brown sugar
Directions:
Put bread in large bowl. Whip eggs, sugar and nutmeg till
blended. Add milk, stir and pour over bread. Cover and
place in refrigerator overnight. In morning, mix 1 cup
blueberries into bread mixture. Pour into greased 9x13
pan, sprinkle remaining blueberries on top, then pecans.
Melt butter and brown sugar in pan until bubbly. Pour
mixture over the blueberries and pecans. Bake at 350 degrees
for one hour or until firm. Serve with warm blueberry
syrup. Serves 8.