Blueberry Breakfast Bread Puddings

  • Serves 9
  • Difficulty Easy


1 loaf Bakers Delight Hi-Fibre Lo-GI, sliced then cut into triangles
4 large eggs
1/2 cup sugar
1 cup heavy cream
2 cups milk
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 cup blueberries (fresh preferred)


    1. Step 1

      In a large bowl whisk the eggs, sugar, cream, milk, vanilla, and salt until completely smooth and a little foamy.

    2. Step 2

      Place 4 triangles of the Bakers Delight Hi-Fibre Lo-GI slices into a lined 9 cup muffin tray. Carefully pour the egg mixture over the bread to just below the lip of the muffin moulds. Place blueberries in the spaces between the slices. Cover the muffin tray with plastic wrap and chill for at least 2 hours.

    3. Step 3

      Heat the oven to 180 degrees. Remove the plastic wrap and cover the muffin tray with foil. Bake for 15 minutes, or until puffed up slightly. Then remove the foil and bake for an additional 10 minutes, or until bubbly around the edges and set on top.

    4. Step 4

      Serve with a dribble of maple syrup, dust with icing sugar and scatter remaining blueberries – Enjoy!