brown butter blueberry bread pudding

Well, it’s been a minute.

I’ve had a lot on my metaphorical plate, and a lot of unoriginal food on my literal plate.

I made this baked feta last weekend, but this is the only photo I took. And I know you all come here for my impressive iPhone photography.

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I also made an incredible egg salad with everything bagel salt, but I knew if I came back after a month with egg salad Sheila would disown me.

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(But you should definitely make egg salad with everything bagel salt, basil, and scallions.)

I must still be cooking a lot because we have to eat and we very rarely order takeout, but I guess it’s been a lot of my old standbys. I’ve made this tofu sandwich a bunch, sous vide pork tenderloin, chicken cutlets, and beer battered fish. For our trip to the lake, I made THE salted caramel brownies, a lemon icebox pie, and a double batch of oatmeal chocolate chip cookie dough.

Anyway, I officially finished my first year of my PhD program this week (!!) and this morning I was feeling inspired by the bounty of blueberries in my fridge, half a loaf of stale bread from DiPasquale’s in the bread box, and a house guest in my basement.

This is definitely toeing the line of breakfast and dessert, and there’s a good chance I eat the rest after dinner with a scoop of ice cream. So I guess that means homemade ice cream is happening today, too.

Brown Butter Blueberry Bread Pudding

6 tbs butter

1 loaf stale bread (or in my case, 1/2 a loaf of bread and 3 English muffins)

3 tbs cinnamon sugar

1 cup milk

1/4 cup cream

3 eggs

1/4 cup brown sugar

1 tsp vanilla

1 1/2 cups blueberries (or any fruit!)

2 tbs milk + 4 tbs powdered sugar

I did the whole thing in my Dutch oven for convenience but you can also use a frying pan and then transfer to a baking dish. Melt the butter over medium low heat, swirling occasionally until it gets brown and smells nutty.

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Turn off the heat, add the cubed bread and cinnamon sugar and stir around until the bread is coated. If you’re using a baking dish, make sure you scrape every ounce of that brown butter in when you transfer!

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In a separate bowl, whisk the milk, cream, eggs, vanilla, and brown sugar.

Add a whole bunch of blueberries, then pour the liquid over the top, stirring a bit to make sure it’s distributed. Cover and bake for 30 minutes.

Mix some milk (I used almond milk for this) and powdered sugar to make a glaze. Pour the glaze over the top and bake, uncovered, for an additional 5 minutes. Serve!

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This was everything I wanted it to be and very worth breaking my oatmeal routine for. Happy Sunday!

 

2 Comments Add yours

  1. Karalee says:

    What happened to the podcast with Sheila!?

    1. haha we both got too busy 😦 we still talk every about all the things but just stopped recording it.

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