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Blueberry Mexican Bread Pudding





Yields
Makes 8 servings

Notes: This recipe comes from Suzanne Carreiro, who teaches cooking in San Rafael, California. If fresh blueberries aren't available, use frozen unsugared ones (don't thaw before adding). Instead of purchased bread cubes, toast 6 cups 1/2-inch cubes of French bread in a 10- by 15-inch pan in a 350° oven, stirring often, 10 to 15 minutes.

 1 1/2 cups blueberries
 1/4 cup (1/8 lb.) butter or margarine
 1/2 teaspoon ground cinnamon
 1/2 pound jack cheese
 6 cups (1 package, about 7 1/2 oz.) unseasoned dried bread cubes
 1 1/2 cups apricot-flavor syrup
 2 teaspoons grated lemon peel
 2 tablespoons lemon juice
 3/4 cup chopped pecans
Step 1
1

Rinse and drain blueberries if fresh.

Step 2
2

Put butter and cinnamon in a 9- by 13-inch casserole. Heat in a 350° oven until butter is melted, about 5 minutes.

Step 3
3

Meanwhile, cut cheese into 1/2-inch cubes.

Step 4
4

Add dried bread cubes to casserole and mix well.

Step 5
5

Combine apricot-flavor syrup, lemon peel, lemon juice, and 1/4 cup water. Pour over bread, mixing well.

Step 6
6

Add pecans, cheese, and blueberries to casserole and gently mix to distribute evenly.

Step 7
7

Cover casserole tightly with foil. Bake for 20 minutes in a 350° oven. Uncover casserole and bake until pudding top is crisp and golden brown, about 15 minutes longer.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories498
% Daily Value *
Total Fat 23g30%

Saturated Fat 9.6g48%
Cholesterol 46mg16%
Sodium 445mg20%
Total Carbohydrate 65g24%

Dietary Fiber 2.4g9%
Protein 11g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.