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
2 Tbsp Icing Sugar
1 Tbsp Eureka Lemon Olive Oil
1 Tbsp Peach White Balsamic
Preheat your oven to 325 F.
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.
*Tip from the Chef:
Try soaking your blueberries in the Balsamic Vinegar before adding them to the pudding for an added *zing*!