Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Blueberry Bread and Rice Pudding with Orange Caramel Sauce
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- Level: Easy
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 282 calorie
- Total Fat
- 4.5 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 56 milligrams
- Sodium
- 321 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 11 grams
- Sugar
- 30 grams
This pudding combo uses both rice and sweet Hawaiian bread (with a blast of blueberries, orange zest and juice) for texture and flavor, with evaporated milk for richness without the fat. You'd never know it was fewer than 300 calories per serving!
- Level: Easy
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 282 calorie
- Total Fat
- 4.5 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 56 milligrams
- Sodium
- 321 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 11 grams
- Sugar
- 30 grams
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Spread the bread cubes out on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool.
- Whisk together 1 cup of the evaporated milk with the 2-percent milk, 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt and eggs in a large bowl. Add the cooled bread cubes and wild rice. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
- Stir the blueberries into the mixture and transfer to a lightly oiled 2-quart baking dish. Top with the almonds and bake until the bread pudding is set and golden, 30 to 40 minutes. Remove and let rest for a few minutes.
- Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan. Swirl over medium-low heat until the sugar dissolves and turns amber, about 7 minutes. Stir in the remaining 1/4 cup evaporated milk, 1/2 teaspoon vanilla, orange zest, orange juice and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 2 minutes. Drizzle the caramel sauce over bread pudding. Serve warm or at room temperature.
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