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Cinnamon Bread Pudding with Blueberry Compote

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Source: Wild Oats Natural Marketplace

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Yield: 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

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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.

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Cinnamon Bread Pudding with Blueberry Compote

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