We always have leftover buns when we do a hot dog or sausage barbecue with friends. And not being big bread eaters, they sit until I either feed to the ducks in the marina, throw away or make into bread pudding. All of these ingredients are available at our local Grocery Outlet and I generally have aboard our boat.
This is a nice make-ahead breakfast or dessert that can be popped in the oven an hour before guests arrive. I like to serve it warm, but it’s also good cold or at room temperature.
Variations: You can substitute drained, canned blueberries if you don’t have fresh on hand. The white chocolate chips can be left off if you want a less sweet dish. I prefer salted butter but unsalted is fine, too.
- 8 cups cubed bread (approximately 8 hot dog buns)
- 4 medium eggs
- 3 cups milk (I use 2 percent)
- 1/2 cup agave nectar
- 2 Tablespoons vanilla
- 1 teaspoon cinnamon
- 6 ounces blueberries
- 1/2 cup white chocolate chips
- 1/4 cup butter
- Place cubed bread in a Ziploc baggie.
- Whisk together the eggs, milk, agave, vanilla and cinnamon.
- Pour into baggie with bread.
- Massage bread mixture gently until it is completely saturated.
- Let sit at least an hour or overnight in fridge.
- Take bread mixture out of fridge 30 minutes before putting into oven.
- Preheat oven to 350 degrees.
- Pour bread mixture into a 13 x 9 greased pan.
- Gently fold in blueberries.
- Sprinkle white chocolate chips on top.
- Melt the butter and drizzle over the top of the mixture.
- Bake for one hour. (Check for doneness by inserting a knife into the center. If it comes out clean, it’s done.)
- Let sit for 10 minutes before cutting and serving.
Before (left) and after (right) baking.
Go To Tuesdays are weekly recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.
Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.