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Blueberry Pecan Bread Pudding

Blueberry Pecan Bread Pudding

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The comforting aroma of spices, fruits and nuts baking make this an irresistible delightful dessert. A great treat anytime of the day or a sweet ending to a special occasion.


Ingredients and Steps


1 pkg Baked Cinnamon French Toast Sticks (838), frozen

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6 eggs
3 cups milk
1/2 Tbsp ground nutmeg
1 Tbsp. vanilla
1 cup, divided brown sugar
2 cups Whole Blueberries (804), frozen

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1 cup pecans, chopped
1/2 cup maple syrup


1. Cut French toast sticks into 1-inch cubes and place in a large baking dish lightly sprayed with cooking oil.

2. Whisk together eggs, milk, nutmeg, vanilla and 3/4 cup of the brown sugar. Stir in blueberries and pour over cut bread cubes. Cover mixture and refrigerate at least 8 hours or overnight.

3. Preheat oven to 400°F. Sprinkle pecans and 1/4 cup brown sugar evenly over bread mixture. Cover with foil and bake for 40 minutes.

4. Remove foil and continue baking for 20 minutes or until liquid is absorbed and blueberries are bubbling.

Tip: Serve with maple syrup, a dollop of whipped cream or vanilla ice cream.

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