Blueberry Bread Pudding

8 Servings
This rich, creamy, mouthwatering dessert is a perfect way to punctuate a delicious dinner or special occasion.

• 1 loaf challah bread (about 1 1/4 pounds), cut into 1/2-inch thick slices
• 2 Tbsp butter
• 1 c sliced fresh or frozen peaches (about 2 peaches)
• 1 c fresh or frozen blueberries
• 3 large eggs
• 4 c milk
• 2 c sugar
• 2 Tbsp vanilla extract
• 1 tsp cinnamon

• 8 oz white bulk chocolate, finely chopped
• 5 Tbsp butter, in pieces
• 1/3 c heavy cream

Preheat the oven to 375°F. Butter a 9 x 13-inch baking dish with 2 tablespoons of butter. Layer slices of bread in the dish topped with sliced peaches and blueberries.

In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon. Carefully pour this mixture over the top of the bread and fruit.

Let stand for one hour, pressing down on the bread occasionally to help it absorb the liquid.

Bake for 1 hour until the top begins to brown lightly and the liquid is mostly absorbed. Let pudding stand 15 minutes while you make the sauce.

Place chopped white chocolate, butter, and heavy cream in the top of a double boiler, over low heat. Melt chocolate, stirring frequently. Remove from heat and whisk to make a smooth sauce. Drizzle over slices of bread pudding and serve warm.

Serving Suggestion
Pair this luscious dessert with small cups of Fair Trade espresso or tea.

Nutritional Information
Calories: 354, Fat: 10 g, Cholesterol: 130 mg, Sodium: 583 mg, Carbohydrate: 102 g, Dietary Fiber: 5 g, Protein: 16 g

Recipe developed by National Co+op Grocers, Stronger Together, a business services cooperative for natural food co-ops and provided by Wheatsfield Co-op, your community-owned full service natural foods grocery store. For information about classes at the co-op, check out the schedule at Wheatsfield Cooperative’s Facebook page. Everyone can shop. 413 Northwestern (just off Main St), Open daily 7am-9pm.