I love blueberries.
And I love bread pudding.
So here’s a great recipe that uses whole grain bread, almond milk and maple syrup, and definitely think it’s a little bit more interesting. The end result? A soft, dessert dish that’s just as satisfying to the tastebuds as traditional bread pudding, but better for ya!
And you can choose to use fresh or frozen berries.
One tip if you use frozen blueberries: remove them from the freezer just before you add them to your batter. Doing so will give you the prettiest result because as the berries start to defrost, their color tends to bleed.