Blueberry Breakfast Bread Pudding
1 pound of load cinnamon raisin bread
1/2 cup sugar
1 teaspoon each: vanilla extract, cinnamon
1/4 teaspoon nutmeg
1 1/2 cups milk (use skim or low fat version)
4 Tablespoons cream cheese
1/2 cup frozen blueberries
4 teaspoons butter
Heat oven to 325 degrees. Whisk together eggs, sugar,
vanilla, and spices.
Cut bread into 1/2 inch cubes, add to egg mixture.
Distribute half the bread mixture evenly into 4 buttered 2
cup ramekins, top with cream cheese and blueberries.
Cover each ramekin with remaining bread mixture.
Bake until pudding is browned and set, about 45 minutes.
Invert onto plate and top with fresh blueberries and cream.