Saturday, June 4, 2011

Blueberry Breakfast Bread Pudding

I am loving The Part-Time Vegan cookbook by Cherise Grifoni. The first recipes I made was Cuban Black Beans, Sweet Potatoes, and Rice. Yum!! I have also tried the Garlic Quinoa. EASY and so good! The first breakfast recipe I tried was the following bread pudding. The original recipe used twice as much honey, which I through was too sweet.

Easy Breakfast Blueberry Bread Pudding
(adapted from The Part-Time Vegan)

2 slices whole wheat bread

1/2 cup almond milk

1/2 teaspoon vanilla

1 cup blueberries (mine were frozen)

1/2 tablespoon honey

1 teaspoon jam

Toast the bread and tear into small pieces, add to a small saucepan.

Add almond milk and vanilla. Heat on medium so the milk is warmed but not simmering. Stir often. Add blueberries, honey and jam, continue heating for 10 minutes until bread is saturated with milk and excess is mostly evaporated. Serve hot.

This post has also been linked to:
Mouthwatering Monday at Southern Fairytale
Tempt My Tummy Tuesday at Blessed with Grace
Tuesday at the Table at All the Small Stuff
Hearth and Soul at A Moderate Life
Recipe Swap at Prairie Story
Full Plate Thursday at Miz Helen's Country Cottage


  1. That sounds so easy!!! It reminds me of a breakfast I've seen on Love it!

  2. Hi Sarah, I am giggling because I was a raw vegan for a while and have since converted back to omnivorie (I made up that word!) but I still continue to make some of the lovely recipes I loved when veganing because they are so clean and delicious! I love the idea of a breakfast bread pudding! Thanks so much for sharing this with us on the hearth and soul hop! big hugs! Alex

  3. Yum, that would be one delicious breakfast for sure. I have a sweet treat linky party going on at my blog and I'd love it if you'd come by and link your pudding up.