Blueberry Donut Bread Pudding

  • 6 eggs
  • 1 c. half and half
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 3 cake donuts, cut or torn into pieces (day old donuts work beautifully)
  • 1 pint fresh blueberries
  • 1/4 c. blueberry or other berry preserves

Preheat the oven to 400° F. Spray a 9x7-inch baking dish with nonstick spray and set aside.

Combine the eggs, half and half, cinnamon, and vanilla extract in a resealable mason jar. Tightly screw on the lid and shake vigorously to combine. Make sure all of the eggs have broken and a fairly homogenous mixture has formed before you are done shaking.

In the prepared baking dish, combine the donut pieces and fresh blueberries. Dot the top of the donuts and fruit with the preserves. Pour the egg mixture evenly over the pan, making sure to completely cover all the donut pieces with the egg mixture. Bake in the preheated oven for 30 minutes or until the egg mixture is set and the donut pieces are lightly crisped. If desired, serve with maple syrup.

  • Yields: 4-6 servings
  • Preparation Time: 40 minutes
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