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Tuesday, February 1, 2011

Blueberry Pecan Breakfast Pudding

This recipe comes out of catalog #3.

36 Mrs. Butterworth’s Original French Toast Sticks (#1501)
6 eggs
3 cups milk
1½ tsp. Ground Nutmeg (#1010)
1 Tbsp. Sweet Vanilla Powder (#1534)
1 cup brown sugar, packed
3 cups Wyman’s Wild Blueberries (#5614), frozen
1 cup pecans, chopped

Cut French Toast Sticks in to 1 inch cubes and place in large baking dish lined with Vegalene Spray. Whip together eggs, milk, nutmeg, vanilla powder and ¾ cup of the brown sugar. Stir in blueberries and pour over French Toast cubes. Cover and refrigerate over night. Preheat oven to 400°F. Sprinkle pecans and ¼ cup brown sugar evenly over bread mixture. Cover with foil and bake 40 minutes. Remove foil and continue baking 20 minutes or until blueberries are bubbling and less liquid. Cool a bit and pour maple syrup over pudding and serve.

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