Blueberry Bread Pudding
HB-16468 · Hand-built original · Korean
Cubed bread and frozen blueberries baked in an egg and milk custard over a layer of mashed banana and blueberry jam.
KoreanDessertServes 2316 kcalVegetarianRenal
Main ingredient: blueberry
Pairs well with: coffee, milk, vanilla ice cream, tea
Servings:2quantities adjust to match
Ingredients
- 4 1/4 oz frozen blueberries
- 2 eggs
- 3 sheets sliced bread
- cinnamon powder, according to taste
- powdered sugar, according to taste
- 2 tablespoons blueberry jam
- 1 banana
- salt, according to taste
- 1/2 tablespoon sugar
- 2 tablespoons milk
Method
- Cut the sliced bread into bite-size cubes.
- Whisk the eggs with the salt, sugar, cinnamon powder, and milk in a bowl into a custard.
- Mash the banana together with the blueberry jam into a rough purée.
- Spread the banana and jam purée evenly across the base of a baking dish.
- Pile the bread cubes and frozen blueberries over the purée.
- Pour the egg custard over the top without mixing, letting it soak in lightly so the surface stays crisp while the inside stays moist.
- Bake in an air fryer preheated to 325°F for 15 minutes, adding about 5 minutes more for extra crispness if wanted.
- Dust the warm bread pudding with powdered sugar and serve it from the dish.
Nutrition (per serving, where published)
316 kcalCalories
12 gProtein
51.9 gCarbs
7 gFat
2.3 gSaturates
2.9 gFibre
13 gSugars
286 mgSodium
188 mgCholesterol
370 mgPotassium
154 mgCalcium
3.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data