Cinnamon Bread Pudding with Blueberry Compote
This delicious recipe doubles as a breakfast favorite as well as a delicious dessert. Try it topped with all natural whipped cream and served alongside a steaming cup of tea.
- For the Bread Pudding:
- 4 cups French bread, cubed
- 1/2 cup raisins (optional)
- 1/4 cup walnuts, toasted and chopped (optional)
- 4 Wild Oats Large Eggs
- 1/2 cup Wild Oats Maple Syrup
- 2 1/2 cups Wild Oats Organic Vanilla Soymilk
- 2 tablespoons vanilla
- 2 tablespoons cinnamon
- 1 teaspoon ground nutmeg
- 1/4 cup natural margarine or soy spread, melted
- 3 tablespoons Bourbon (optional)
- For the Blueberry Compote:
- 1 bag (10 ounces) Wild Oats Organic Frozen Blueberries
- 2 tablespoons turbinado sugar
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup water
FOR THE BREAD PUDDING:
Lightly oil a 2-quart ovenproof baking dish. Put bread, raisins and walnuts in the baking dish. Mix together eggs, syrup, soymilk, vanilla, cinnamon, nutmeg, margarine and Bourbon (optional). 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.
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