Serves: 6
Total Calories: 314
1. Arrange bread cubes in lightly greased 2-quart baking dish.
2. Whisk together eggs, rum extract, brown sugar, milk, cream and spices and pour over bread.
3. Place oatmeal in blender and process until powder and stir into bread mixture.
4. Gently stir in almonds and blueberries.
5. Refrigerate overnight.
6. Bake at 375° for 50 to 60 minutes or until a knife inserted in the center comes out clean.
This Blueberry Bread Pudding recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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