Blueberry Bread Pudding-First recipe in Zen Cookery series

I call myself a zen cook. What foods are residing in my cupboard become a participant in my spontaneous creations.

Today:BLUEBERRY BREAD PUDDING.

Cube one half loaf of ordinary pound cake, taken from freezer(cuts easily).
Place cubes of cake on bottom of a buttered casserole.
Sprinkle one cup of frozen blueberries over cake cubes.
Beat two eggs,stir in two cups of rice milk(plain or vanilla, I used plain)
Pour egg-milk mixture over blueberries and bread.
Sprinkle with cinnamon.
Place into a pre-heated 350 degree oven, 20 to 30 minutes, till brown bubbly and fragrant.
It is a matter of taste whether you like your bread pudding on the dry side. I prefer it to be more moist. It could have cooked longer, for a drier, more cakey pudding.
Serve warm or refridgerate for later. I love it warm, with a splash of rice milk to keep from burning my tongue.


For special occassions, a dollop of whipped cream would be lovely, but totally unnecessary.
Cubed french bread could substitute for the pound cake. More sweetening would be necessary, however:sprinkle of brown sugar, honey or maple syrup would work.


Enjoy!
Kathryn