Apr 18, 2011

Famous Blueberry Bread Pudding

From the kitchen of: Paula Ramirez, Proprietor of Historic Mankin Mansion

I am so excited to showcase our very first recipe submitted by a Pretty Tasty Things reader, Meghan Ely. I fortunately know Meghan outside of Pretty Tasty Things though my 9-5 job. She is definitely a go-getter, so driven and just a talented individual. She is the owner of OFD Consulting, a wedding marketing and pr services firm. Meghan shares with us a little background on Historic Mankin Mansion’s famous blueberry bread pudding:

Paula’s blueberry bread pudding is a family favorite, passed down to her from her own mom while growing up in California. The secret, Paula says, is allowing the concoction to be refrigerated overnight so that the flavors blend and, of course, to be sure to make it with love. Paula’s mother claims that, as a baby, “blueberry” was her very first word!

Historic Mankin Mansion opened its doors as a wedding resort and Bed and Breakfast in 2006, after extensive renovations to bring the property back to its early 1900s splendor. The blueberry bread pudding was one of the first items on the breakfast menu and has been a staple ever since. Some travelers contend that their stuffed french toast may rival the longtime favorite but for now, the bread pudding continues to reign supreme.

cubed sweet bread, approximately 3 -4 cups
3 cups frozen blueberries
18 farm fresh eggs
2 ½ cups half and half
2 tbs pure vanilla extract
(recommend Pure Madagascar Organic Vanilla Extract by McCormick for its rich flavor)
1 tbs. cinnamon (we love Penzey’s Korintje Indonesia Cinnamon)

1 cup of sugar

1. Combine the bread and blueberries.
Spray bottom of baking sheet casserole dish with non-stick cooking spray. Place cubed bread and top with berries.

2. Mix the wet ingredients together. In a separate large bowl, combine the eggs, half and half, vanilla and sugar. Whisk until combined smoothly.

3. Pour wet ingredients over bread mixture. Combine the wet and bread mixture together. Allow the bread to soak up the liquid. Sprinkle the top with Cinnamon. Cover and place in fridge overnight.

4. Bake! The next day, bring casserole to room temperature and then bake at 350º for 1 hour. Sprinkle with confectioners’ sugar and serve with fresh fruit. Paula loves to pair the Bread Pudding with a celebratory mimosa, preferably mixed with Virginia’s own Scintilla, a Brut sparkling wine from Veritas Vineyard that is made in the traditional method used in Champagne, France. Enjoy!

Thank you so much Meghan, Paula, Historic Mankin Mansion and Travis Ely (man behind the camera) for putting together this delicious recipe. I know Pretty Tasty Things readers will appreciate a good recipe when they see it.

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