Blueberry Bread Pudding Recipe

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Servings: 6

Ingredients

Cost per serving $1.40 view details

Directions

  1. Butter an 8-inch round baking pan.
  2. Combine butter, half-and-half, sugar, Large eggs, vanilla and nutmeg in a bowl. Beat till smooth. Stir in blueberries.
  3. Place bread cubes in a large bowl. Pour fruit mix over bread cubes. Toss till bread is well moistened. Spoon mix into prepared pan. Cover pan with foil.
  4. Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise to create a strip for moving the pan into and out of the pressure cooker.
  5. In a 5-qt of larger pressure cooker, add in water and insert trivet. Lower the pan onto the trivet with the prepared foil harness.
  6. Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize at second red ring. Cook for 15 min.
  7. Remove from heat and use Natural Release Method.
  8. Remove lid. Lift pan from cooker and place on wire rack to cold.
  9. This recipe yields 6 to 8 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 232g
Recipe makes 6 servings
Calories 435  
Calories from Fat 192 44%
Total Fat 21.84g 27%
Saturated Fat 13.18g 53%
Trans Fat 0.0g  
Cholesterol 125mg 42%
Sodium 151mg 6%
Potassium 118mg 3%
Total Carbs 58.83g 16%
Dietary Fiber 1.2g 4%
Sugars 54.97g 37%
Protein 3.78g 6%
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