FRANKLIN STREET INN

BED AND BREAKFAST

Blog

March 20, 2016 by: Keith Hansen

Favorite Recipe: Blueberry Oatmeal Streusel Bread Pudding

Favorite Recipe: Blueberry Oatmeal Streusel Bread Pudding

Ingredients:

  • 1 cup pecans, chopped
  • 1 loaf French bread
  • 2 cups blueberries
  • 8 eggs, large
  • 3 cups half & half
  • ¼ cup brown sugar
  • 1 tablespoon vanilla
  • 1 tablespoon cinnamon

Streusel Topping:

  • ¼ cup butter, unsalted & softened
  • 1 cup brown sugar, packed
  • 2 tablespoons dark corn syrup
  • 1 cup old-fashioned oats
  • ¼ teaspoon nutmeg

Buttered Rum Sauce:

  • ½ cup butter
  • 2 cups sugar
  • 1 cup evaporated milk
  • 2 teaspoons vanilla extract 

Directions:

  • Preheat oven to 350°.
  • Apply cooking spray to a rimmed baking sheet so the pecans can be toasted in the oven for 15 minutes. Set aside.
  • Slice the bread into 12 slices and next cut into 1" cubes. Layer evenly in a heavily greased 9" x 13" baking pan.
  • Sprinkle blueberries on top of bread.
  • Combine the eggs, half & half, 1/4 cup brown sugar, vanilla, and cinnamon and whip. Pour over bread.

Streusel Topping:

  • Combine the butter, 1 cup brown sugar, and corn syrup in a mixing bowl. Use a pastry cutter to blend.
  • Fold in the toasted pecans, oats, and nutmeg and mix just to combine.
  • Remove pan from refrigerator. Heat oven to 350°.
  • Set 9" x 13" pan on top of a rimmed baking sheet because the bread pudding tends to boil over.
  • Bake covered with foil for about 40 minutes. Remove the foil and bake for another 10 minutes.
  • Remove from the oven and let rest for 10 minutes before cutting so the servings hold their shape.

Buttered Rum Sauce:

Combine ingredients and heat to almost boiling in a medium saucepan.
Pour warm sauce over bread pudding and serve. Keeps in refrigerator for one week.
Total time needed: 1 hr. Serves: 12.

Return to Blog Home