Recipes From Showhouse Designers

Blueberry Bread Pudding

Summertime, fresh fruit, easy living. This recipe is something the kids can have fun with and "cook."

Vera Wang Becker


1 giant loaf Wonder Bread
6 whole eggs
1/2 cup milk
1 tablespoon vanilla
6 tablespoons sugar
2 pints blueberries, cleaned
1/2 cup light brown sugar
1 tablespoon melted butter or margerine
2 cups water

Servings: 8

Can be made hours before guests arrive, then warmed just before serving.

Preheat oven to 425 degrees.

Trim crusts from bread (leave slices whole). Set aside.

Beat together eggs, milk, vanilla and 3 tablespoons of the sugar.

Place cleaned blueberries in saucepot with water and remaining sugar. Bring to boil for 30 seconds, then remove from heat.

Grease a 9" x 10" baking dish with butter.

Dip bread in egg mixture and layer the bread in bottom of baking dish. Place a ladle of blueberries on top of bread. Repeat process to make additional layer. Sprinkle with brown sugar.

Bake in oven for 15 to 20 minutes. Put a cookie sheet on shelf under baking dish, to catch any overflow.

Serve warm. Top with creme fraiche.