Blueberry Bread and Rice Pudding with Orange Carame

Name: Blueberry Bread and Rice Pudding with Orange Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces sweet Hawaiian bread, cut into 1/2-inch pieces (about 10 cups); 1 1/4 cups fat-free evaporated milk; 1 cup 2-percent milk; 1/2 cup plus 2 tablespoons sugar; 1 1/2 teaspoons pure vanilla extract; Large pinch freshly grated nutmeg; Kosher salt; 2 large eggs; 3/4 cup cooked wild rice; 1 cup blueberries; Nonstick cooking spray; 1 tablespoon toasted, sliced almonds; 1/4 teaspoon finely grated orange zest; 1 tablespoon orange juice

Servings: persons

12 ounces sweet Hawaiian bread, cut into 1/2-inch pieces (about 10 cups)
1 1/4 cups fat-free evaporated milk
1 cup 2-percent milk
1/2 cup plus 2 tablespoons sugar
1 1/2 teaspoons pure vanilla extract
Large pinch freshly grated nutmeg
Kosher salt
2 large eggs
3/4 cup cooked wild rice
1 cup blueberries
Nonstick cooking spray
1 tablespoon toasted, sliced almonds
1/4 teaspoon finely grated orange zest
1 tablespoon orange juice

1
Preheat the oven to 350 degrees F.
2
Spread the bread cubes out on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes.
3
Let cool.
4
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.
5
Add the cooled bread cubes and wild rice.
6
Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
7
Stir the blueberries into the mixture and transfer to a lightly oiled 2-quart baking dish.
8
Top with the almonds and bake until the bread pudding is set and golden, 30 to 40 minutes.
9
Remove and let rest for a few minutes.
10
Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan.
11
Swirl over medium-low heat until the sugar dissolves and turns amber, about 7 minutes.
12
Stir in the remaining 1/4 cup evaporated milk, 1/2 teaspoon vanilla, orange zest, orange juice and a pinch of salt.
13
Bring to a simmer and cook until slightly thickened, about 2 minutes.
14
Drizzle the caramel sauce over bread pudding.
15
Serve warm or at room temperature.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces sweet Hawaiian bread, cut into 1/2-inch pieces (about 10 cups), 1 1/4 cups fat-free evaporated milk, 1 cup 2-percent milk, 1/2 cup plus 2 tablespoons sugar, and more.

Yes, Blueberry Bread and Rice Pudding with Orange Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Bread and Rice Pudding with Orange Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions