Blueberry Mexican Bread Pudding
Ingredients
Instructions
- Rinse and drain blueberries if fresh.
- Put butter and cinnamon in a 9- by 13-inch casserole. Heat in a 350° oven until butter is melted, about 5 minutes.
- Meanwhile, cut cheese into 1/2-inch cubes.
- Add dried bread cubes to casserole and mix well.
- Combine apricot-flavor syrup, lemon peel, lemon juice, and 1/4 cup water. Pour over bread, mixing well.
- Add pecans, cheese, and blueberries to casserole and gently mix to distribute evenly.
- Cover casserole tightly with foil. Bake for 20 minutes in a 350° oven. Uncover casserole and bake until pudding top is crisp and golden brown, about 15 minutes longer.
Nutrition & Diet Analysis (per serving)
488
kcal
24% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).