Historic Nickerson Inn

Pentwater, Michigan

Specialty Recipe

Blueberry Bread Pudding

Ingredients

12 slices day-old white bread, no crust

Two 8-ounce packages cream cheese

1 cup fresh or frozen blueberries

12 eggs

2 cups milk

1/3 cup maple syrup or honey

1 cup sugar

2 Tablespoons cornstarch

1 cup water

1 cup fresh or frozen blueberries

1 Tablespoon butter or margarine

Cut bread into 1-inch cubes. Place half in a greased 13 x 9-inch baking dish. Cut cream cheese into 1-inch cubes. Place over bread. Top with 1 cup blueberries and remaining bread. In a large bowl, beat eggs; add milk and syrup. Mix well. Pour over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator and bake at 350 degrees for 30 minutes prior to baking. Uncover and bake for 25 to 30 minutes more or until golden brown. While bread pudding is baking, combine sugar and cornstarch in a saucepan; add water. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in 1 cup blueberries; reduce heat. Simmer for 8 to 10 minutes or until berries have burst. Stir in butter until melted. Serve over bread pudding. (Makes 1-3/4 cups sauce.)

Per recipe (excluding unknown items):

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

Other Recipes on the Internet Cookbook of 1st Traveler's Choice with 1000's of tried and tested recipes from Innkeepers, Chefs, and Culinary Professionals.
Internet Cookbook Recipe Index
Other Bed and Breakfast, Country Inns and Small Hotels on 1st Traveler's Choice Travel and Lodging Directory
Michigan Lodging Directory ... North America Lodging Directory
Michigan Vacation Rentals ... North America Vacation Rentals ... Virtual Cities