Blueberry Brioche Bread Pudding

 

Preheat oven to 350*

 

In a small saucepan over low heat warm the following: 

2 cups milk

2 tbs (1/4 stick) unsalted butter

1 tsp vanilla extract

1 tsp cinnamon 

1/2 cup sugar

Pinch salt

 

Cook just until butter melts; cool.

 

Grease a 6-cup baking dish and fill it with:  1/2 loaf brioche bread, cut into 2-inch cubes (about 5 to 6 cups)

 

Add 2 beaten eggs and 1 1/2 cups fresh blueberries to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until edges of bread have browned. Serve warm with fresh berries, caramel sauce & whip cream.

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