Blueberry Dark Balsamic VinegarIngredients
3 T SOOC Eureka Lemon Fused Olive Oil, divided
3 T SOOC Peach White Balsamic Vinegar
4 C stale sourdough bread, cubed
¾ C blueberries, fresh or frozen (thawed)
4 large eggs, beaten
1 ½ C whole milk
½ C brown sugar
¾ t cinnamon
¼ t nutmeg
Preheat your oven to 325 F. Oil a 10 x 10-inch baking dish with 1 teaspoon Eureka Lemon Fused Olive Oil. In a large bowl, whisk together the eggs, remaining Lemon Olive Oil, milk, brown sugar, cinnamon, nutmeg, and 2 T Peach White Balsamic Vinegar. Add the cubed bread and blueberries to the bowl and fold together.
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 T icing sugar with an additional 1T Lemon Fused Olive Oil, an additional 1 T Peach White Balsamic. Drizzle over warm bread pudding.
SUBSTITUTIONS: Instead of the Peach White Balsamic, try our Alfoos Mango or Coconut White Balsamic Vinegar. If you don’t mind a bit of a colour change, try the Blueberry Dark Balsamic in place, or why not soak your blueberries before adding them to the pudding?