Bread pudding (Rye and Blueberries)
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 108.2
- Total Fat: 2.8 g
- Cholesterol: 62.9 mg
- Sodium: 150.8 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 3.4 g
- Protein: 5.7 g
IntroductionMy nice way of putting together a desert in no time and making good use of old bread! Or I take some to work for my breakfast! My nice way of putting together a desert in no time and making good use of old bread! Or I take some to work for my breakfast!
150 grams of light rye bread (old!!!)
1 Cup 1% Chocolate Milk
1/3 Cup Fresh Blueberries
2 tspn Brown Sugar (not packed)
Great with a touch of homemade jelly, yogurt or ice cream... not in calculation!
Picture include Blueberry jam from SparkPeople user SBTTOY as a garnish : http://www.sparkpeople.com/myspark/recipe_details.asp?nutrition_id=34388999
Cut old bread into cubes. Spray a 5"X8" dish with nonstick spray. Transfer 1/2 of the bread to the dish. Add the blueberries on top of bread cubes. Cover with the other half of the bread cubes. In a separate bowl, mix eggs and milk together. Pour over bread and blueberries. Let sit for 5 min. Sprinkle brown sugar and bake for 45 min.
Serving Size: 6 squares (aprox 2"X2")