 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
My husband cooks breakfast for a men's Bible study group every Sunday. When he makes this dish, there's never any left. Ingredients:
2 slices day-old italian bread |
1 egg yolk |
1/4 cup heavy whipping cream |
3 tablespoons milk |
2 tablespoons sugar |
2 tablespoons butter, melted |
3/4 teaspoon vanilla extract |
1/8 teaspoon ground nutmeg |
dash ground cinnamon |
1/2 cup fresh or frozen blueberries |
confectioners' sugar |
Directions:
1. Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes.
2. Bake, uncovered, at 350° for 30 minutes or until top is golden brown and a knife inserted near the center comes out clean. Sprinkle with confectioners' sugar and serve warm. Yield: 2 servings.
|
|