Blueberry Bacon Bread Pudding - Kimberley Seldon's Dabble

Blueberry Bacon Bread Pudding


It’s blueberry season, so why not head to your local supermarket’s produce department and buy BC Blueberries, supporting Canandian farmers.

More than 800 British Columbian blueberry farmers are out in the fields picking the antioxidant-rich, sweet berries.
Known as ‘nature’s candy,’ B.C. blueberries are expected to be available through until mid-October this year. Grab a handful or make a delicious Blueberry Bacon Bread Pudding.

5 cups French bread (6-8 thick slices) cut in 1.5′ square cubes
4 large eggs
3 large egg yolks
1 half & half 10% cream
1/3 cup maple syrup
2/3 cup butter, melted
1- 1/2 cups B.C. blueberries, fresh or frozen
1- 1/2 cups bacon (15-20 slices)


Pre-heat oven to 350 °F.

Butter a non-stick 8 x 8′ baking pan.

Cut stale bread into 1- 1/2′ cubes and set aside. To make your own stale bread, cube fresh bread and bake in oven at 150 °F for 30-60 minutes until dry.

Fry slices of bacon in a pan, let cool and cut into ¾’ pieces.

In a large bowl whisk together the eggs, egg yolks, cream, butter and maple syrup. Soak the cubed stale bread in the egg mixture for 10-20 minutes until bread absorbs the egg mixture.

Fold in the bacon and blueberries. Pour into the buttered baking pan.

Bake in a 350 °F oven for 50-65 minutes until bubbling and golden brown.

Serve with a drizzle of maple syrup.

Makes 6 – 8 portions

Visit the BC Blueberry Council for more great recipes.

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