Blueberry Bread Pudding (NC) Recipe

4 cups day-old bread, cubed
2 and 1/2 cups milk
3/4 cup sugar
2 eggs
1/4 teaspoon almond extract
1 pint blueberries

Preheat oven to 350 degrees. Whisk eggs in a medium-size bowl. Stir in milk, sugar and almond extract. Add bread and set aside for 15 minutes, allowing cubes to absorb egg mixture. Gently stir in berries. Spoon into a lightly greased 8-by-8-inch baking dish and bake for 45 minutes.

Tips From Our Test Kitchen: This pudding can be put together and refrigerated overnight, then baked the next morning. It’s also delightful with blackberries or raspberries. Spoon a bit of sweetened cream on top when serving.