Blueberry Bread Pudding

Prepare the night before, pop in the oven in the morning, and enjoy the luscious flavors and textures piping hot from the oven.

                          

Follow this link to the recipe:

• 6 slices whole wheat bread, cut in 1/2 inch cubes (I use Orowheat)
•  1 cup blueberries
•  1 ½  cup almond milk
•  2 eggs
• ¼  cup maple syrup
• 1 tsp vanilla
• ½ tsp cinnamon
• ¼  cup almonds
• 1T brown sugar

Night before:

  

Toss bread and blueberries until evenly mixe,  in an ovenproof baking dish,  roughly 8 X 8 inches.  Combine milk, eggs, syrup, vanilla and cinnamon, and beat until smooth.  Pour over bread.  Sprinkle almonds over the top, and brown sugar over the almonds.  Cover and refrigerate overnight

Set oven to go on to 375 degrees, about 15 minutes before you get up.

Next morning:

Put into the preheat oven, and bake  for 25 minutes while you shower and dress.  Serve immediately.

NOTES:

Other berries are good in this as well.  And if you do not have maple syrup, substitute the same amount of sugar.