Simple Blueberry Bread Pudding

Are you bored of the usual bread pudding recipes on Google? The dessert is something I prepare when the bread at home is going stale. But this time, I decided to add a twist!

How about adding blueberries to the mix? Blueberries have made an appearance in pies, cheesecakes, muffins, cakes or turned into coulis, compotes, and jams. I was a bit skeptical at first but decided to give it a try.

I was sent a few fresh fruit packs from Del Monte and after the usual blueberries gracing my chocolate pancakes, I knew I NEEDED to make something different. Enter, this delicious Blueberry Bread Pudding that gives a nice combination of tangy, fruity, and sweet.

I, for one, am usually on the search for recipes during Ramadan. After fasting, sweet cravings are at bay and this one’s a great option if you don’t want something that will result in a sugar overload.

Scroll down for the recipe:

Simple Blueberry Bread Pudding

Simple Blueberry Bread Pudding

  • Servings: 4
  • Difficulty: easy
  • Print
  • 2 cups milk
  • 4 slices white bread
  • 1/2 cup sugar
  • 1/4 cup butter
  • 1/2 cup blueberries
  • sliced cashew nuts to garnish
  1. To make bread pudding, first heat milk in a pan on medium flame
  2. While cooking, fry the slices of bread with butter in another pan till light brown
  3. When the milk starts boiling, add slices of bread to the milk pan and let cook for 10 minutes
  4. Add sugar and keep stirring constantly for about 10 minutes
  5. Puree the blueberries in a food processor and add to the mixture
  6. Serve the bread pudding in your choice of serveware and garnish with fried/ non-fried sliced cashew nuts

It really is simple, isn’t it? Adding this puree will result in a beautiful dessert that is a unique representation of our tried and tested version of bread pudding. 

Have you altered any standard recipes? Let me know…

Until then, happy eating! xx

Are you walking towards a sweet and short future?

It’s no surprise that restaurants with the crazy and overhyped most innovative desserts do better than others. Enter freakshakes, milk cakes, and all sweets that require you to pour chocolate fudge/caramel on them. I’m not against them at all and agree that I’ve had my fair share of molten chocolate cakes all my life (they’re really my weakness!)  Continue reading “Are you walking towards a sweet and short future?”

Cheddar Shepherd’s Pie

I love one pan/ pot dishes. Our home is a regular abode for friends and relatives every weekend so these dishes serve as a wonderful way to serve all. We’ve picked up a few recipes from the past years and stuck on to them, one of them being Shepherd’s Pie. Potatoes, minced meat, and veggies are thrown in a good tomato sauce and everyone’s happy. But what really makes us happier is cheese. Therefore, an addition of cheese was necessary. Continue reading “Cheddar Shepherd’s Pie”

Indian Style Chicken Marinade

I’ve been cooking a lot lately and recipe testing for the website which is ironic since I haven’t been posting much. Thing is, people usually think that it’s just a recipe to prepare but there are lots of chores that go behind the scenes. Shooting and styling the food, editing pictures, and only then uploading it to the website along with the recipe. The process takes hours or even a couple of days for each recipe. Continue reading “Indian Style Chicken Marinade”

Quick Vegan Noodle Bowl

I’ve been down with the flu and that has left me with no tastebuds for the time being. Eating is not really on my mind at this time, but to keep hunger away I do need to get into the kitchen to prepare a thing or two.

This time I found myself making a noodle bowl instead of the comforting soup that I normally opt for. This noodle bowl is super easy and leaves you feeling full as well. Like my usual recipes, this one is versatile too and you can add whatever you please. Continue reading “Quick Vegan Noodle Bowl”

South African Sojourn

Picturesque mountains, sandy beaches, wildlife reserves, loads of shopping, food markets and more – South Africa is a delight for every traveler. No matter what age group you belong to, you’re sure to find something to do there. Continue reading “South African Sojourn”

Are food theatrics getting old for Dubai?

I was sitting at a cafe and ordered a mojito for myself. The berry drink comes with a small test tube where liquid is poured to emit a smoky effect. This may not seem uncommon in Dubai, where terms such as “molecular gastronomy” are used in almost every restaurant.

Dubai being a melting pot of nationalities is usually one of the first to welcome trends in this industry. But, restaurants that follow a “trend” blindly just makes questioning their credibility easier.

Although it may attract a crowd, but are theatrics really necessary to make the customer pay for their food? Not to be a sore thumb here, but I too love good entertainment. The way your drink is bubbling and emitting smoke like a science project is exciting. However, I feel that it’s a saturated concept now. I agree it brings in people, but I’m sure there’s a different set of audience that will visit for food alone.

I’m not just talking about smoky drinks here. Let’s talk about something that went viral some time ago. The salt bae concept was nothing more than shocking.

The said viral video shows a man cutting meat exceptionally well and then coating it with an excessive amount of salt in a pose that has his elbow pointing outwards. Excuse me, but I DO NOT want my meat to be covered in salt that has touched someone’s forearm before. I recently read an article explaining how the food actually tastes at Nusr-et and was appalled at how people are willing to pay a part of their monthly salary for it. Click here to read.

The use of liquid nitrogen in almost every dish has turned the restaurant business into a comical theatre. Although, there are some venues that really do justice to the concept, like Carnival by Tresind that focuses on progressive Indian dining.

What’s silly are eateries that just incorporate these techniques without it matching their concept/idea. What would you think of an Italian place serving butter chicken? Surprisingly, Dubai has that too.

I admit I like the blowtorched crème brûlée in front of guests, or a sizzling plate of meat that is brought straight from the kitchen. But, gimmicks that have nothing to do with the dish is something I’m not a fan of.

The last few restaurants I visited focused on putting an exceptionally well-prepared plate in front of us. No theatrics were involved. And, we still enjoyed the simplicity. Which makes me think, is the concept finally dying in Dubai?

I’ll leave that for you to decide.

What do you think? Are theatrics getting old for Dubai?

Until then, happy eating! xx