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Dash of Diamonds and Pinch of Pearls Sweepstakes

Cinnamon Bread Pudding with Blueberry Compote

Source: Wild Oats Natural Marketplace
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  Serves 6
This delicious recipe doubles as a breakfast favorite as well as a delicious dessert. Try it toped with all natural whipped cream and served alongside a steaming cup of tea.
RECIPE INGREDIENTS
For the Bread Pudding:
4 Wild Oats Large Eggs
1/2 cup Wild Oats Maple Syrup
2 1/2 cups Wild Oats Organic Vanilla Soymilk
2 tablespoon vanilla
2 tablespoon cinnamon
1 teaspoon ground nutmeg
1/4 cup natural margarine or soy spread, melted
4 cups french bread, cubed
1/2 cup raisins (optional)
1/4 cup walnuts, toasted and chopped (optional)
3 tablespoon bourbon (optional)
For the Blueberry Compote:
One (10 ounce) bag Wild Oats Organic Frozen Blueberries
2 tablespoon turbinado sugar
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup water
DIRECTIONS
FOR THE BREAD PUDDING:
Lightly oil a 2-quart ovenproof baking dish. Put bread, raisins and walnut in the baking dish. Mix together the first 7 ingredients. Pour over bread, cover and refrigerate for at least an hour.


Pre-heat oven to 350 degrees F. Bake covered for 50 minutes. Take the lid off for the last 5 to 10 minutes of baking. Serve warm with blueberry compote.


FOR THE BLUEBERRY COMPOTE:
In a sauce pan add the blueberries, sugar, cloves, nutmeg, cinnamon and water. Simmer for 15 minutes until the compote thickens.




Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
Date Added: 01/01/2008
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