How long does blueberry and oat breakfast bread pudding take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make blueberry and oat breakfast bread pudding without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Why is blueberry and oat breakfast bread pudding so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does blueberry and oat breakfast bread pudding keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is blueberry and oat breakfast bread pudding gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

7.6K Views 13 years ago

Blueberry and Oat Breakfast Bread Pudding

Name: Blueberry and Oat Breakfast Bread Pudding
Yield: 6 servings
Cuisine: NO info

TA By: Tami Noyes, Cookbook Author

Author Bio

Tami Noyes lives and cooks in the Midwest. Currently working on her second book, Tami... Read More

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Blueberry and Oat Breakfast Bread Pudding

Sure, Valentine's Day is the traditional romantic holiday, but forget that! Why not celebrate Valentine's Month? Make this fantastic bread pudding to serve your sweetie in bed. Lucky you, it makes 6, so there will be enough for the whole family.... but they can eat at the table. This simple,... Read More

Ingredients You Need for Blueberry and Oat Breakfast Bread Pudding

Bread Pudding

1 1/2 cups (354 ml) orange juice
1 cup (140 g) raw cashews
1/2 cup (48 g) Sucanat
2 tablespoons (14 g) ground flax seeds
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
Generous pinch sea salt
8 cups stale bread cubes (about 1 inch or 2.5 cm or less in size)
1/2 cup (40 g) whole oats
2 cups (290 g) fresh or frozen blueberries
Nonstick cooking spray

Topping

1/4 cup plus 2 tablespoons (30 g) whole oats
1/4 cup (24 g) Sucanat
Generous pinch ground cinnamon
2 tablespoons (30 ml) canola oil

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How to Prepare Blueberry and Oat Breakfast Bread Pudding

Preheat the oven to 375°F (190°C or gas mark 5).
To make the bread puddings, combine the orange juice, cashews, Sucanat, flax seed, vanilla, cinnamon, and sea salt in a blender. Process until completely smooth. Spray six 4-inch (10 cm) springform pans with nonstick spray.
Stir together the bread, oats, and blueberries in a large bowl. Pour the liquids over the mixture and gently stir to coat. Spoon the mixture evenly into the six pans, pressing it gently to fill the gaps. Place the pans on a baking sheet.
To make the topping, stir together all ingredients in a small bowl. Sprinkle evenly over the bread puddings. Bake for 23 to 28 minutes, until lightly browned. Cool slightly, then gently run a knife around the pudding to remove it from the pan. Serve warm or at room temperature.

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