‘Peachy’ Blueberry Bread Pudding

Ingredients

Bread Pudding:
3 Tbsp Eureka Lemon Olive Oil, divided
3 Tbsp Peach White Balsamic
4 Cups stale sourdough bread, cubed
¾ cup blueberries, fresh or frozen (thawed)
4 large eggs, beaten
1 ½ Cups whole milk
½ cup brown sugar
¾ tsp cinnamon
¼ tsp nutmeg
Glaze (optional):
2 Tbsp Icing Sugar
1 Tbsp Eureka Lemon Olive Oil
1 Tbsp Peach White Balsamic

Directions

Preheat your oven to 325 F.
Bread Pudding:
Oil a 10 x 10-inch baking dish with 1 tsp Lemon Olive Oil.
In a large bowl, whisk together the eggs, remaining Lemon Olive Oil, milk, brown sugar, cinnamon, nutmeg and 2 Tbsp Peach White Balsamic Vinegar. Fold in cubed bread and blueberries. Pour into the prepared pan.
Place pan on the middle rack of the oven and bake for approximately 45 minutes; the pudding should be firm when shaken.
Remove from the oven, cool 30 minutes, drizzle with the glaze (if using), and serve warm.
Reheat in microwave, or covered in the oven at 250 F for 15 minutes.
Peachy Glaze (optional):
Mix 2 Tbsp icing sugar with an additional 1 Tbsp Lemon Olive Oil, an additional 1 Tbsp Peach White Balsamic. Drizzle over warm bread pudding.