Delicious Blueberry or Berry Fruit Bread Pudding Dessert Recipe

If you are tired of berry pies or just want to include more fresh healthful blueberries in your diet here is a fresh recipe idea, and it is so simple to prepare. Use berries that are sturdy and won't wilt when baking, such as blueberries, cherries blackberries, or raspberries.

Fresh healthy, berries, contain many valuable nutrients like vitamins, such as C, and anti-oxidants. Many nutritionists these days recommend including a variety of colorful fruits and vegetables in your daily diet.

Bread Pan

This recipe is so simple, anyone can make it; even an inexperienced cook.

List of Ingredients:
2 cups blueberries (fresh or froze - you may substitute raspberries, blackberries or any sturdy berry - but do not use strawberries). 1/3 cup cornstarch (Optional a pad or 2 of butter on the bottom of the pan if you don't mind the calories.) About 2/3 loaf of French or Cuban or Italian bread (cut into 1 inch cubes) or enough bread cubes to fill your casserole dish. 3 eggs 2/3 cups sugar 2 - 2 1/2 cups of half and half 1 teaspoon vanilla Pancake syrup - flavor of your choice such as maple, blueberry or strawberry.

Directions:

1. Mix blueberries, cornstarch, and sugar and pour onto the bottom of a greased 1 quart casserole dish. (you can also add a pad or 2 of butter to the bottom of the pan at this point, for extra sauce if you don't mind the calories.)

2. After cutting up the bread into cubes pour over the blueberry mixture in the casserole dish.

3. Then whisk the eggs, half and half and vanilla and sugar together and pour over the bread cubes. Make sure the bread cubes absorb the liquid mixture.

4. Bake covered, at 375 degrees, for about 1 hour. If you have a larger dish to fill with hot water, place the 1 quart casserole dish inside the dish with the water then cover and bake.

Serve it topped with butter and syrup of your choice such as maple, blueberry, or fruit flavored syrups. Another optional topping is custard sauce if you have any on hand.

This could be served with bacon or sausage early in the morning for a weekend breakfast. Or later on in the day as an evening dessert, served with ice cream or whipped cream.

Delicious Blueberry or Berry Fruit Bread Pudding Dessert Recipe

Nick A. James has 15 years Internet Marketing and SEO Experience promoting his own and other business websites. If you're into food check out MPBToday (MPB Today) Food Service. Also visit our Pur3x Tazza di Vita.

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Lemon Blueberry Bread without sugar "icing sugar" frosting recipe for diabetics

Blueberries from our humble little healthy food. These antioxidant rich berry packs a punch bit 'big nutritional punch, and we should all do blueberries part of our diet. The good thing is, they are very tasty and can be a big addition to our diet to be. One of the best ways is to incorporate the blueberries, cooking. This delightful Lemon Blueberry Bread is the test. Directions for making sugar-free powdered sugar frostingfollows.

BLUEBERRY LEMON BREAD

1 1 / 3 cups flour

03:02 cut any wheat flour

03:02 Cup Equal Sugar-Lite

2 v. teaspoon baking powder

V. 2.1 teaspoon salt

04:01 Egg Cup set

1 egg white

Cup unsweetened apple juice 02:01

02:01 cup skimmed milk

3 tablespoons melted butter

1 cup fresh blueberries

2 v. teaspoon lemon zest

Frosting:

cup of powdered sugar unsweetened 03:01

2 tablespoons lemon juice

Preheat oven to 350 degrees.Spray a loaf pan, 8 inches, with vegetable coating spray. In a large bowl, combine flour, Equality, yeast and salt. In a bowl, replace the egg, egg whites, applesauce, milk and butter. Stir in dry ingredients just until moistened. Add blueberries and lemon zest. Pour batter into prepared pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean Put.

If desired, mix the glazeIngredients and pour over the bread is still warm. Cool in pan for 10 minutes off the rack to cool so that it is ready.

For no sugar icing:

Cup Splenda Granular and 2 tablespoons 04:03 * Put cornstarch in a blender and blend until a fine powder. 0 g of sugar and only 4 carbs per tablespoon.

Do not tell. Most people do not know the difference.

Enjoy!

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How Delicious Blueberry Muffins Wheat for diabetics

Image : http://www.flickr.com

This recipe for blueberry corn muffins are perfect for everyone, but especially for diabetics who loves bread. As long as we eat in moderation for diabetics, we can satisfy our hunger for bread, from time to time. Enjoy your coffee or tea, but remember, with other meals of the day's balance does not eat too many carbohydrates and no protein.

DIABETIC BLUEBERRY CORN MUFFINS

1 3 / 4 cups flour
02:01 cup yellow cornmeal
1 1 / 4 c. TeaYeast
V. 2.1 tsp baking powder
V. 2.1 teaspoon salt
04:03 Cup Splenda Granular
02:01 cup butter softened
03:01 Egg Substitute
2 v. teaspoon vanilla sugar
1 cup buttermilk
1 cup fresh or frozen blueberries

Preheat oven to 350 degrees. Spray a muffin pan with cooking spray or line-12 with paper cups, set aside.

In a medium bowl, combine flour, cornmeal, baking powder, baking soda, salt and Splenda. In a large bowl, combineBeat butter until fluffy. Slowly add the egg substitute. Scrape the bowl and continue stirring until it forms small clumps of butter. Add vanilla and buttermilk mixture to butter, mix well. Add dry ingredients to wet ingredients separately in three batches, mixing well and scraping bowl after each addition. Gently stir blueberries into batter. Scoop the batter into prepared muffin cups, filling each almost to the top. In a preheated oven at 350Degree oven for 20-25 minutes or until done.

Enjoy!

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