Have leftover stale bread? Hamburger or hot dog buns not used? Do not throw them away. You can freeze them or refrigerate them or recycle them.
This recipe is made using leftover hamburger buns, frozen (once fresh) blueberries. You can also use bagels.
Blueberry Bread Pudding
4 hamburger buns, skin removed
1/2 cup coconut milk
1 punnet blueberries (fresh or frozen)
1/4 cup sugar
1 teaspoon vanilla essence
handful of flaked almonds
- Remove the skin on the burger buns – the browned bits except for the bottom of the buns. Cut in half as you would if you are putting patties in between the buns.
- Butter the baking dish – bottom & up the sides.
- Butter the burger buns, on the cut sides. Put aside.
- Place the bottom half of the buns on the baking dish, buttered sides up. You should be able to fit 3 whole bun halves on the dish. Split the 4th bun half into 3 portions & slot into the empty spots between the 1st 3 bun halves.
- Top with the blueberries.
- Place the burger bun tops onto the blueberries. Split the last bun into 3 portions as in the case of the bottoms, place these portions into the empty spots.
- Break the eggs into a mixing bowl. Whisk till the eggs are light.
- Add the sugar, vanilla essence & coconut milk to the eggs & whisk till well mixed.
- Pour the egg mixture over the burger buns. Use a fork to poke holes into the buns & press on the buns to help them absorb the egg mixture. Sprinkle the flaked almonds on top.
- Place a clingwrap over the top of the buns. Use the clingwrap to act as a ‘weight’, press along the surface of the buns & cover the dish.
- Refrigerate for at least 30 minutes or more to allow the buns to fully absorb the egg mixture.
- Bake in a preheated 180ºC (375ºF) for 25-30 minutes.
- Serve warm or hot with ice-cream
*Replace vanilla essence with liquer, if preferred*