Tag Archives: Blueberry Bread Pudding

A weekly meal plan is always useful to have. It helps with shopping, meal preparation, healthy eating, meal variety, and can save on the grocery bill. What follows is my suggested meal plan and shopping list for Week 3. I have several weeks’ worth of meal plans developed using recipes I have created for my food blog. You can access the meal plans for other weeks by clicking on the hotlinks at the end of this posting. Of note, the Week 1 posting also includes information on meal planning in general.

I’ve provided a list of the main ingredients that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own list as I have not listed what I consider to be “staple” items like regular milk, butter, eggs, flour, sugar, butter/shortening, oil, spices, etc.

Click on the green hotlinks to access the recipes.

MONDAY

Glazed Lemon Pecan Sweet Bread – This is a lovely treat to start off the week. Tuck it in to the lunch bags for a treat at break.

Shopping List: Lemon, pecans

Dinner: Rich and Hearty Goulash Soup with Whole Wheat Biscuits

This soup is the full meal deal – very filling and flavorful.

Shopping List: For the Soup – Ground beef, onion, celery, carrots, rutabaga, parsnip, potatoes, zucchini, garlic, tomato paste, canned diced tomatoes, ketchup, beef stock (click here for my recipe), red wine vinegar. For the Biscuits – All purpose and whole wheat flours, buttermilk

There’s nothing like a wholesome homemade biscuit and these whole wheat biscuits go really well with the Goulash Soup.

Dessert: Apple Crisp

No matter the season, this old faithful dessert will always meet with satisfaction. Pure comfort food at its best!

Shopping List: Apples (e.g., any combo of Cortland, Honeycrisp, Humes, Gingergold), rolled oats, pecans, lemon juice

TUESDAY

Dinner: Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic; serve with Potato Patties and medley of roasted vegetables of choice

Black garlic is not all that common yet, here on PEI, the garlic grower at Eureka Garlic just outside Kensington produces black garlic. Click here to read the story I wrote on Eureka Garlic’s black garlic. Not at all the taste you might think – in fact, no garlic flavor at all. Its transformation is more of a cross between a fig and a prune. Goes particularly well with pork.

Shopping List: For Pork Loin Roast – Pork rib roast, garlic, soya sauce, white wine vinegar, shallots, pomegranate molasses, chicken stock, black garlic, balsamic vinegar, red wine, orange juice. For Potato Patties – Potatoes, sour cream chicken bouillon, breadcrumbs.

These potato patties are such an incredibly tasty way to serve potatoes and they freeze well, too!

Dessert: Date Squares

Date Squares, the perennial favorite with many! These are a yummy treat and they freeze well, too.

Shopping List: Dates, rolled oats, orange juice

WEDNESDAY

Dinner: Savory Cottage Pie

Lovely winter time treat, these little pies are packed full of flavor!

Shopping List: Ground beef, onion, carrots, parsnip, celery, green pepper, garlic, mushrooms, tomato paste, tomato sauce, ketchup, canned diced tomatoes, Worcestershire sauce, Dijon mustard, beef broth, molasses, frozen peas and corn, potatoes, grated cheddar cheese

cottage pie — My Island Bistro Kitchen’s Cottage Pie

Dessert: Butter Tarts

When it comes to food, it doesn’t get any more Canadian than these sweet butter tarts! A treat for sure, eh!

Shopping List: Pie Pastry, general baking supplies + maple syrup, milk/blend/cream
Butter Tarts

THURSDAY

Dinner: Mussel Chowder served with Pan Rolls

This chowder is incredibly flavorful. They’ll ask for seconds on this one!

Shopping list: For Chowder: 2 lbs PEI mussels, onion, garlic, white wine, celery, carrots, potatoes, chicken broth, whole milk (or evaporated milk); For Pan Rolls: Yeast + standard baking supplies

PEI Mussel Chowder Paired with Upstreet Brewing Company's Commons Czech Style Pilsner — PEI Mussel Chowder Paired with Upstreet Brewing Company’s Commons Czech Style Pilsner

Nothing better with chowder than fresh homemade rolls, still warm from the oven! Bring on the butter!

Dessert: Squash Pie

Pick up a butternut squash and make this delectable pie – it’s even better than pumpkin pie and has a deeper flavor. Don’t reserve this recipe just for the autumn – it’s good any time of the year!

Shopping List: 1½ – 1¾ lb butternut squash, pastry for 10” single crust pie, evaporated milk, whipping cream

FRIDAY

Dinner: Chicken and Mushroom Crepes with Cheese Sauce; serve with favorite green salad

A real special Friday night dinner. These crepes are so tasty with their cheesy sauce!

Shopping List: For crepes – 2 cups cubed cooked chicken, chicken stock, cheese mix (e.g., mozzarella, provolone and parmesan), celery, mushrooms; For salad – lettuce and favorite salad fixings and dressing.

Chicken and Mushroom Crepes with Cheese Sauce

Dessert: Leftover Squash Pie

SATURDAY

Dinner: Asparagus Stuffed Chicken Breasts with Rice

Fresh asparagus works best in this chicken dish. Super yummy and looks great when it is sliced with the rings of the asparagus being very showy!

Shopping List: Boneless skinless chicken breasts, Boursin cheese, fresh asparagus spears, prosciutto, parmesan cheese, rice.

Dessert: Blueberry Bread Pudding with Grand Marnier Sauce

Oh là-là, how many different ways can you say “yummy”? This moist and flavorful bread pudding will have them calling for seconds!

Shopping List: For Pudding: 1 – 1lb loaf of soft French bread, whole milk, maple syrup, 2 cups high-bush blueberries (fresh or frozen). For Sauce: Grand Marnier, corn syrup

SUNDAY

Sunday Breakfast: Special Treat – Cinnamon Rolls

Dinner: Cranberry and Ginger Sauced Pork Chops; serve with baked potato and medley of favorite steamed vegetables

Jazz up pork chops with a tasty and colorful cranberry and ginger sauce.

Shopping List: Pork Chops, chicken broth, orange juice, balsamic vinegar, cranberry preserve/jam, mustard, onion

Dessert: Leftover Blueberry Bread Pudding

I hope you have found some interesting recipes from my food blog to try this week!

For other weekly meal plans from My Island Bistro Kitchen, click on the links below:

Week 1 Meal Plan
Week 2 Meal Plan
Week 4 Meal Plan
Week 5 Meal Plan
Week 6 Meal Plan

Desserts, General, Recipes

Blueberry Bread Pudding

September 11, 2014 Barbara99

Blueberries are still in season on PEI as I write this posting. In fact, on the news last week, it was reported that there is an over-abundance of blueberries this year — is there such a thing as too many blueberries????

I love blueberries and, this year, we have been very fortunate in that the Murray family has a large field of U-pick high-bush blueberries in North Tryon, PEI.

Tryon U-pick Field of High Bush Blueberries

Suffice it to say, I’ve had a steady diet of blueberries for the past several weeks from their U-pick where they grow several varieties.

I have also frozen a good many to have for winter use in my baking.

High bush blueberries are very easy and quick to pick.

Earlier I shared my recipe for blueberry muffins. Today, I am sharing my recipe for blueberry bread pudding, an old-fashioned comfort food. This pudding is so tasty, it is hard to believe it is made with little else but bread, milk, and eggs! But, with a bit of extra flavoring, yummy blueberries, and a Grand Marnier sauce, this makes one luscious, decadent dessert!

Some cube the bread, place it in a pan, and then pour the custard sauce over top. The method I use is different in that I tear up the bread into bite-size pieces, put it into a bowl, pour the milk over it and let it sit for about 15 minutes before hand-crushing the mixture. I find this technique makes for a smoother textured pudding.

I have baked bread pudding both in a water bath and without. I find baking it in the hot water bath makes for a more moist pudding and the edges don’t tend to dry out. To bake a pudding in a water bath, you will need two sizes of pans – one to bake the pudding in and another larger pan that will accommodate the pudding pan. Fill the exterior pan with enough hot water that it comes up to about 1/2 way on the pan which holds the pudding.

This is an easy pudding to make and does not take a lot of ingredients or complicated methods. It also freezes well so, if there happens to be leftovers, they can be stowed away for a later treat.

I like to serve a warm brown sugar sauce (or a variation thereof, such as Grand Marnier sauce) with this pudding. However, it would also be tasty with a dollop of lemon curd, crème fraiche, or ice cream.

Blueberry Bread Pudding

Ingredients:

4 cups whole milk
1 – 1 pound loaf of soft French bread

4 eggs
⅔ cup sugar
½ tsp salt
2 tsp vanilla
2 tsp grated orange rind
½ tsp cinnamon
⅛ tsp nutmeg
2 tbsp maple syrup
3 tbsp melted butter

2 cups high-bush blueberries, fresh or frozen

Method:

Assemble ingredients.

Preheat oven to 325°F.

Grease or line 9”x13” pan with greased tin foil.

In large bowl, break the French bread into small pieces, crusts and all. Pour 4 cups of milk over the bread. Cover and let sit for 15 minutes then hand-crush mixture until well blended.

In a separate bowl, beat the eggs well. Add the sugar and beat again.

Add the salt, vanilla, grated orange rind, cinnamon, nutmeg, maple syrup, and butter. Blend well.

Pour over bread-milk mixture and mix well.

Lastly, gently fold in the blueberries being careful not to break the berries.

Pour into prepared pan. Smooth batter evenly in pan. Place pan inside a larger pan. Place on oven rack in upper part of oven. Carefully pour hot water into the exterior pan until the water reaches about ½ way up the sides of the pudding pan.

Bake for about 45-50 minutes or until top of pudding is nicely tanned and it springs back to a light touch and a cake tester (or toothpick) inserted into 2-3 places in the pudding comes out clean.

Remove from oven and water bath and transfer pudding pan to a rack to rest for 20 minutes.

Slice into 12 pieces and serve warm with a brown sugar sauce (or my Grand Marnier sauce below), lemon curd, crème anglaise, or ice cream.

Yield: 12 servings

Grand Marnier Brown Sugar Sauce

Ingredients:

1 cup brown sugar
3 tbsp cornstarch
dash of salt
2 cups boiling water
2 tbsp corn syrup
1½ tbsp Grand Marnier
2 tsp vanilla
¼ cup butter

Method:

In microwave safe bowl, mix the brown sugar, cornstarch, and salt together well. Add the boiling water, corn syrup, Grand Marnier, and vanilla together. Mix well. Add butter. Microwave until sauce boils and reaches desired consistency. Serve over blueberry bread pudding.

Yield: Apx. 2½ cups

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Blueberry Bread Pudding

Old fashioned bread pudding gets dressed up with tasty blueberries and decadent Grand Marnier sauce for a delicious dessert.

Course Dessert

Keyword Blueberry Bread Pudding, Bread Pudding

Servings 12

My Island Bistro Kitchen Barbara99

Ingredients

Pudding:

4 cups whole milk
1 – 1 pound loaf of soft French bread
4 eggs
⅔ cup sugar
½ tsp salt
2 tsp vanilla
2 tsp grated orange rind
½ tsp cinnamon
⅛ tsp nutmeg
2 tbsp maple syrup
3 tbsp melted butter
2 cups high-bush blueberries, fresh or frozen

Grand Marnier Brown Sugar Sauce:

1 cup brown sugar
3 tbsp cornstarch
dash of salt
2 cups boiling water
2 tbsp corn syrup
1½ tbsp Grand Marnier
2 tsp vanilla
¼ cup butter

Instructions

For the Pudding:

Assemble ingredients.
Preheat oven to 325°F.
Grease or line 9”x13” pan with greased tin foil.
In large bowl, break the French bread into small pieces, crusts and all. Pour 4 cups of milk over the bread. Cover and let sit for 30 minutes then handcrush mixture until well blended.
In separate bowl, beat the eggs well. Add the sugar and beat again. Add the salt, vanilla, grated orange rind, cinnamon, nutmeg, maple syrup, and butter. Blend well. Pour over bread-milk mixture and mix well.
Lastly, gently fold in the blueberries being careful not to break the berries. Pour into prepared pan. Smooth batter evenly in pan. Place pan inside a larger pan. Place on oven rack in upper part of oven. Carefully pour hot water into exterior pan until the water reaches about ½ way up the sides of the pudding pan.
Bake for about 50 minutes or until top of pudding is nicely tanned and it springs back to a light touch and/or a cake tester (or toothpick) inserted into 2-3 places in the pudding comes out clean.
Remove from oven and water bath and transfer pudding pan to a rack to rest for 20 minutes. Slice into 12 pieces and serve warm with a brown sugar sauce, lemon curd, crème anglaise, or ice cream.

For the Sauce:

In saucepan, mix the brown sugar, cornstarch, and salt together well. Add the boiling water, corn syrup, Grand Marnier, and vanilla together. Mix well. Add butter. Microwave until sauce boils and reaches desired consistency. Serve over blueberry bread pudding.

Recipe Notes

Yield: 12 servings and Apx. 2½ cups sauce

For Other Blueberry Dessert Recipes From My Island Bistro Kitchen, click on the links below:

Blueberry Cream Cheese Pie
Blueberry Buckle
Blueberry Grunt
Peach Blueberry Crisp

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My Island Bistro Kitchen

Tag Archives: Blueberry Bread Pudding

Meal Planning – Week 3

Blueberry Bread Pudding

Blueberry Bread Pudding

Grand Marnier Brown Sugar Sauce

Blueberry Bread Pudding

Ingredients

Pudding:

Grand Marnier Brown Sugar Sauce:

Instructions

For the Pudding:

For the Sauce:

Recipe Notes

For Other Blueberry Dessert Recipes From My Island Bistro Kitchen, click on the links below:

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