Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
Yields: 6 servings
2 cups milk
1 teaspoon vanilla extract
4 cups day old bread
2 cups blueberries
1/4 stick of butter
1 cup sugar
1/4 cup milk
1 tablespoon lemon juice
1 tablespoon honey
Preheat oven to 375°.
Prepare a baking dish by evenly coating the bottom with 1/4 of a stick of butter.
Tear or cut the day old bread into 1 1/2 - 2 1/2 inch chunks and set aside in a bowl.
Add vanilla extract to milk. Give it a quick mix and pour over the prepared bread chunks.
Toss the bread to make sure each piece is evenly coated. Let the bread soak for about 5 minutes.
Crack two eggs into a bowl and add sugar. Whisk until the color lightens and the texture is slightly fluffy. Pour the mixture over the bread and toss until the bread is evenly coated.
Add blueberries to the bread mixture and toss until well incorporated.
Pour bread mixture into the prepared baking dish.
Take 6-8 small chunks of butter and place evenly on top of the bread.
Bake in the oven at 375° for 45-50 minutes or until the top is golden brown.
Add milk, lemon juice, and honey to a saucepan to prepare the glaze. Whisk well.
Heat the glaze on the stove over low heat. Allow it to reduce and cook until it is the consistency of condensed milk.
Remove the break pudding from the oven.
Let it cool and serve with the glaze.