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Very Berry Bread Pudding

Very Berry Bread Pudding

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  • 4 eggs, lightly beaten
  • 1 can LUCKY LEAF® Premium or Organic Blueberry Fruit Filling or Topping
  • 6 Tablespoons butter, melted
  • 8 ounces cream cheese, cut in small cubes
  • 8 slices white bread, cubed
  • 1 cup fresh or frozen blueberries
  • ½ cup confectioners sugar
  • 1 Tablespoon milk
  • 1 ounce sliced almonds, optional


Preheat oven to 350°. Lightly grease a 9" x 13" pan.
Stir together first 5 ingredients in the order listed. Pour into greased pan.
Sprinkle blueberries on top.
Bake at 350° for 45 minutes or until lightly browned.
Mix confectioners sugar with milk to make glaze; drizzle over warm bread pudding.  Garnish with sliced almonds if desired.
Serve warm.
Tip: You can substitute any fruit filling flavor for blueberry.

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I have made this bread pudding several times, and it has been a big hit each time. It works well with fruit fillings other than blueberry, and I have found that I can mix it the night before, refrigerate it, and bake it in the morning for breakfast. It is a simple, yummy breakfast!

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When sampling this recipe be sure to use a large enough bowl. If you use a small bowl you will fill it more than once, and it's second helpings that add inches to your waist. This stuff is great!