Blueberry Bread Pudding

Author: Beachbody

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  • 8 large eggs lightly beaten

  • 2½ cups unsweetened almond milk

  • ¼ cup pure maple syrup

  • 1 tsp. pure vanilla extract

  • 1 tsp. ground nutmeg

  • ¼ tsp. sea salt (or Himalayan salt)

  • 8 slices low-sodium sprouted whole grain bread cut into 1-inch cubes

  • 4 cups fresh (or frozen) blueberries

  • Nonstick cooking spray

  • Hot water

  1. Combine eggs, almond milk, maple syrup, extract, nutmeg, and salt in a medium bowl; whisk to blend. Set aside.

  2. Place bread and blueberries in a 13 x 19-inch baking dish that is lightly covered in spray.

  3. Top with egg mixture; mix well to blend. Refrigerate, covered, for 30 minutes.

  4. Preheat oven to 350° F.

  5. Place baking dish in roasting pan. Add water to roasting pan to come an inch up the