1 teaspoon Grand Marnier or other orange-flavored liqueur (optional)
2 teaspoons powdered sugar
How to Make It
Combine first 3 ingredients in a small saucepan over medium-high heat; cook for 2 minutes or until butter melts and sugar dissolves, stirring frequently. Pour sugar mixture into a 13 x 9–inch baking pan coated with cooking spray; sprinkle evenly with blueberries.
Remove crust from bread; reserve crust for another use. Cut bread into 1-inch-thick slices. Arrange bread slices over blueberries.
Combine milk, vanilla, salt, and eggs in a large bowl, stirring with a whisk until frothy; stir in liqueur, if desired. Pour milk mixture over bread. Cover and chill 8 hours or overnight.
Uncover pan; let stand at room temperature 30 minutes.
Preheat oven to 350°.
Bake at 350° for 40 minutes or until browned. Place a large platter or jelly-roll pan upside down over baking pan; carefully invert onto platter. Sprinkle evenly with powdered sugar.
This bread pudding was quite tasty. I made the recipe in an 11x7 baking dish and skipped the Grand Marnier. The pudding puffed up nicely and had a lovely texture. I did not flip to serve, but spooned into bowls and drizzled with the blueberry syrup. This recipe goes very well with a nice cup of coffee.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.