Coffee Chocolate & Blueberry Bread Pudding

Inspired by at least 10 different baking books, local ingredients & the Brown Bag Challenge sponsored by East Coast Organic Milk and Just US! Coffee.

Printable Recipe

Prep time: 15 minutes
Baking time: 45-50 minutes
Cooling time: 30 minutes to 1 hour

Serves 10

Ingredients:
12 cups 1-2 day old brioche (mine was from Julien's Bakery), some crust removed and cut into 1" cups
6 large eggs, well beaten
1 cup granulated sugar
2 cups milk
1 cup 35% cream
1 cup 10% cream
1 tbsp instant coffee dissolved in 1 tbsp hot water
1 tsp vanilla extract
6 oz finely chopped chocolate ( I used 1/2-1/2 Just Us! dark & white chocolate)
2 cups frozen local wild blueberries

Directions:
1. Preheat the oven to 375°F/190°C and butter a 9x13" baking pan.

2. In a large bowl, whisk the eggs well and add the sugar, milk, cream, coffee & vanilla.  Blend well and add the bread.  Toss with a spatula until all the bread is coated with egg/milk mixture and allow to sit for 5 minutes for the brioche to soak up the egg mixture.  Add the chopped chocolate and blueberries.  Toss to combine.  

3.  Pour into the prepared baking dish and spread the bread evenly.  I placed my baking pan on a foil lined, rimmed baking sheet so I wouldn't have any oven messes.  

4.  Bake for 40-50 minutes or until the pudding puffs up and is golden.  Insert a tip of a sharp knife into the center of the pudding.  It will come up mostly dry. Melted chocolate and blueberry juice will keep it moist.

5. Place the pan on a rack and cool for at 30-60 minutes for some delicious warm bread pudding. 

Blueberry Plus Muffins

From Mairlyn Smith's The Vegetarian's Complete Quinoa Cookbook  

Printable Recipe

Prep time: 20 minutes
Baking time: 20-25 minutes (or until the toothpick comes out clean)
Resting time: 10 minutes or so
Makes 12-15 muffins (depending on the size of the muffin pans)

Ingredients:
½ cup quinoa, rinsed & drained
3/4 cup 1% milk
1 cup whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
1/2 tsp ground cardamom
1/3 cup non-hydrogenated margarine
1/2 cup brown sugar, packed
1 large egg
1 tsp lemon zest
2 tbsp fresh lemon juice
1 cup fresh or frozen blueberries (do not defrost)

Directions:
1. Pre heat the oven to 400°F/200°C and spray muffin tins with cooking spray or line with muffin papers.

2.  In a small saucepan, combine the quinoa and milk, stir and bring to a boil over medium-high heat.  Reduce to low and simmer, covered for 15 minutes.  Remove from heat and let stand for 5 minutes or until the liquid has all been absorbed.

3. In a medium bowl whisk together flour, baking powder, baking soda and cardamom.

4.  In a large bowl, using a wire whisk or electric hand mixer,beat margarine and brown sugar until fluffy.   Beat in the egg, lemon zest and juice until well combined. Stir in the cooked quinoa.  Add the flour mixture and stir just until all the dry ingredients have been incorporated.  Gently fold in the blueberries.

5. Divide the batter into the prepared muffin tins (I like to use a spring-loaded ice cream scoop for ease and consistency).  The recipe said 9, I made 10.

6. Bake for in the center of the oven for 20-24 minutes and test for doneness by sticking a wooden toothpick in the center. If it comes out dry, they’re done.

4. Cool on a cake rack in the muffin tin for 5 minutes and then remove from tin and allow to  cool completely. 

Blueberry Clafouti

Adapted from Laurent Gras - My Provence

Printable Recipe

Prep time: 15 minutes
Fridge time: 1 hour
Cooking time: 12 minutes
Although the original recipe doesn't call for this, we liked it better cold from the fridge
Serves 4

Ingredients:
2 large eggs
½ cup sugar, divided in half
1¼ cup half and half, or a combination of whole milk and heavy cream
1 vanilla bean
¼ cup all-purpose flour
2 tbsp almond flour
2 tbsp extra virgin olive oil
2 tbsp unsalted butter, at room temperature
½ lb/250g cherries, blueberries, raspberries, or pitted apricots ( I used blueberries)
Powdered sugar, for dusting 

Directions:

1. In a medium mixing bowl, whisk the eggs until frothy. Add ¼ cup of the sugar and half and half and beat to combine. Split and scrape the vanilla bean into the bowl, along with the pod. Whisk in the all-purpose flour, the almond flour, and the olive oil.

2. Cover and let sit in the refrigerator for 1 hour. Remove the vanilla pod.

3. Preheat the oven to 500°F/260°C. Melt the butter in a small saucepan and brush a small gratin or ceramic baking dish to cover. Add the remaining sugar to the pan and shake to coat the interior. Tap out any extra sugar. Arrange the fruit in the bottom of the pan. 

4. Pour in the batter. Bake for 10 to 12 minutes, until the clafoutis has risen and the top has turned golden brown. Transfer to a wire rack to cool. Dust with powdered sugar just before serving.

It tastes more like a custard than a cake and was totally delicious the next day served cold from the fridge.

Rhubarb Blueberry Pecan Muffins

Adapted from Canadian Living

Printable Recipe

Prep time: 10 minutes

Baking time: 20-45 depending on whether you make muffins (and the size of the muffins) or loaves

Cooling time: 10 minutes

Ingredients:

2-1/2 cups  all-purpose flour

1 tsp  baking soda

1/2 tsp salt

1-1/4 cups  packed brown sugar

1/2 cup canola oil

1 egg

1 cup buttermilk

1 tsp  vanilla

1 cup chopped rhubarb

1 cup fresh or frozen blueberries

3/4 cup pecans, coarsely chopped

Topping

1/2 cup packed brown sugar

1 tbsp butter, melted

1/2 tsp cinnamon

 

Directions:

1.      Preheat the oven to 350°F/180°C

2.       In large bowl, combine flour, baking soda and salt.

3.      In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla.

4.      Stir into dry ingredients along with rhubarb, blueberries & pecans just until flour is incorporated.

5.      Spoon into greased or paper-lined muffin tins, filling three-quarters full, or spoon into two greased 8- x 4-inch (1.5 L) loaf pans.  I made 18 muffins and used my trusty ice-cream scoop.

Topping: 

1.      Combine sugar, butter and cinnamon; sprinkle over batter.

2.      Bake in oven for 20 to 30 minutes for muffins (depending on the size), 40 to 45 minutes for loaves, or until cake tester inserted into centre comes out clean.

3.      Let cool in pans for 10 minutes before removing to let cool completely.

Blueberry Banana Smoothie

Adapted from Healthy Starts Here

Printable Recipe

Prep time: 5 minutes
Makes 4 cups

Ingredients
2 cups frozen blueberries (picked them myself last August)
1 cup ice cubes
½ cup milk (I use 1%)
1 very ripe banana, cut into chunks
½ cup non-fat plain yoghurt (I used thick Greek style)
2-3 tbsp honey
Juice & zest of 1 large lemon

Directions:
1. In a blender combine everything but the ice cubes and give it a whir. Once combined, add the ice cubes and whirl until the ice is pulverized.

2. Check for consistency. If it’s too thick, add a bit more milk. If it’s too thin add some yoghurt or more fruit. Taste – it might need more honey.

Blueberry Cornmeal Muffins

Blueberry Cornmeal Muffins

From The ACE Bakery Cookbook

Hands-on time: 5 minutes
Baking time: 15 minutes (or until the toothpick comes out clean) Makes 8-12 muffins (depending on the size of the muffin pans)

Ingredients:
½ cup + 2 tbsp all purpose flour
½ cup fine granulated sugar
½ tsp baking soda
1 ½ tsp baking powder
1 ½ tsp kosher salt
1 ½ tsp ground cinnamon
1 cup cornmeal (not corn flour, I still used a fine grind cornmeal rather than coarse)
3 large eggs
¾ cup sour cream
½ tsp vanilla extract
½ cup canola oil
½ tsp lemon zest
2 cups frozen blueberries (do not defrost)

Directions:
1. Pre heat the oven to 350°F/175°C and spray muffin tins with cooking spray.

2. In a medium bowl whisk together eggs, sour cream, and vanilla. Gently stir this mixture into the dry mix and then pour the canola oil, while mixing continuously. When the oil is completely incorporated, fold in the lemon zest and blueberries.

3. Pour the batter into the prepared muffin tins (2/3 full). (I like to use a spring-loaded ice cream scoop for ease and consistency). Bake for 15 minutes and test for doneness by sticking a wooden toothpick in the center. If it comes out dry, they’re done.

4. Cool on a cake rack in the muffin tin until cool before removing the muffins.

Oatmeal Blueberry Muffins

Oatmeal Blueberry Muffins
From epi (the Epicurious iPad app)

Printable Recipe

Hands-on time: 10 minutes
Baking time: 20-30 minutes - or until the toothpick comes out clean (depending on the size of the muffins)

Makes 16 standard or 8 large muffins

Ingredients:
2 cups old fashioned rolled or quick cooking oats
1 cup whole wheat flour
½ cup pecans, coarsely chopped & lightly toasted
½ cup packed brown sugar
½ cup sugar
2 tbsp oat bran (I ran out so I used wheat bran)
2 tbsp wheat germ (I ran out so added 2 more tbsp wheat bran)
2 tsp gr cinnamon
1 ½ tsp baking soda
¾ tsp salt
1 cup buttermilk
½ cup canola oil
1 egg
1 tsp vanilla extract
1/3 cup boiling water
2 cups fresh or frozen blueberries


Directions:
1. Pre heat the oven to 375°F/190°C and coat 2 8 portion muffin tins with cooking spray or line with individual muffin papers.

2. In a large bowl, whisk together the flour, pecans, oats, sugars, bran, baking soda, cinnamon and salt.

3.In a medium size bowl combine the buttermilk, egg, oil, vanilla and add to the bowl of dry ingredients. Mix and add boiling water. Let stand for a couple of minutes. Stir just until blended and gently fold in the blueberries. Evenly divide the batter among the muffin cups.

4. Bake for 20-30 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, the muffins are done.

Blueberry Banana Yoghurt Smoothie

Blueberry Banana Yoghurt Smoothie
From Everyday Food: Fresh Flavor Fast

Printable Recipe

Prep time: 3 minutes
Portion: 2

Ingredients:
1 ripe banana, cut in thirds
1 cup fresh or frozen blueberries (no need to thaw first)
1 cup yoghurt

Directions:
1. Combine everything in a blender, on high speed until smooth.

Butter Honey Blueberry Muffins

Butter Honey Blueberry Muffins
From Anita Stewart's Canada: The Food/The Recipes/The Stories

Printable Recipe

Prep time: 10 minutes
Baking time: 20-25 minutes
Makes 12

Ingredients:
¼ cup butter, softened
½ cup granulated sugar
¼ cup liquid honey
1 egg
1 ½ cups cake & pastry flour (or if you don’t have any on hand, just pulse you all purpose flour in the food processor a few times)
2 tsp baking powder
½ tsp salt
½ cup buttermilk (and if you don’t have that on hand…1/2 cup milk plus 1 tbsp lemon juice and wait 5 minutes)
1 ½ cups wild blueberries (my preference, but cultivated blueberries work just fine)

Directions:
1. Preheat oven to 400°F/200°C and prepare muffin tins, either line with muffin papers or spray with Mazola Simplicity or PAM for easier cleaning.

2. Meanwhile in a large bowl, whip the butter, sugar and honey until well blended. Add the egg and beat until light in colour.

3. In a separate bowl combine the flour, baking powder and salt.

4. Combine with the butter honey mixture, and add the flour and buttermilk alternating between the two until you have a well blended batter. Gently fold the blueberries into the batter and spoon into the muffin tins. I use an ice cream scoop. It’s clean, easy and most important…all the muffins have equal amounts of batter.

5. Place in the preheated oven and lower the temperature to 375°F/190°C and bake for 20-30 minutes depending on you oven and the size of your muffins. They’re done when the tops are golden and a toothpick comes out clean (unless of course you’ve stabbed a blueberry)

Blueberry Chocolate Chip Mini-Muffins

Norene's Blueberry & Chocolate Chip Corn Muffins
Adapted from Norene's Healthy Kitchen - a perfect pick-me-up snack
Printable Recipe

Hands-on time: 5 minutes
Baking time: 12 minutes (or until the toothpick comes out clean and the tops are golden and spring back when lightly touched)
Makes 32 mini-muffins

Ingredients:
1 cup corn meal, coarsely ground
½ cup whole wheat flour
2 tsp baking soda
¾ tsp baking powder
1/8 tsp salt
½ cup plain yoghurt (actually this time I only had vanilla on hand…worked out fine)
½ orange juice (I didn’t have any so I used the juice of one lime and enough apple juice to equal 1 cup of liquid)
¼ cup canola oil
½ cup granulated sugar
2 large eggs
1 tsp ground cinnamon
1 cup fresh or frozen blueberries (if frozen, do not defrost)
½ - ¾ cup chocolate chips

Directions:
1. Preheat the oven to 375°F/190°C and use paper muffin liners or cooking spray.

2. In the food processor fitted with the steel blade (or large bowl using a fork) combine the cornmeal, flour, baking powder, baking soda, & salt and pulse to process until well mixed (5-10 quick pulses should do it). Add the yoghurt, juice, oil, eggs, sugar and cinnamon. Process for 20 seconds to blend.

3. At this point I transferred the batter to a large bowl and then gently folded in the blueberries and chocolate chips.

4. Scoop the batter into the prepared muffin pan, filling each about ¾ full.

5. Bake for 12 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, the muffins are done. The tops should be golden in color and respond lightly to the touch. Cool in the muffin tin on a cake rack for 5 minutes before trying to remove the muffins.

Norene says they freeze well for up to 3 months. No room in my freezer, so we’ll just have to eat them…good thing they’re so delicious.

Blueberry Corn Muffins

Blueberry Corn Muffins
From AMA Family Health Cookbook That's all that was left by the time it took to get my camera out!

Prep time: 10 minutes
Baking time: 18-20 minutes
Makes 12

Ingredients:
1 1/3 cup all purpose white flour
2/3 cup yellow cornmeal (I used coarse ground)
1 tbsp baking powder
¼ tsp salt
1 tsp ground cinnamon
1 cup fresh or frozen (do not defrost first) blueberries
1 egg
4 tbsp vegetable oil (I used canola)
½ cup honey
½ cup milk (I used 1%, book used skim)
1 tsp sugar (I really didn’t measure, just a pinch or so per muffin before going in the oven)

Directions:
1. Preheat the oven to 400°F/200°C and lightly oil muffin tins.

2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and cinnamon. Add the blueberries and toss to coat with the flour mixture.

3. In a small bowl, whisk egg with oil until smooth. Whisk in honey and milk. Add the milk mixture to the flour mixture, stirring gently so as not to mash the blueberries.

4. Spoon into prepared muffin tins (I use an ice cream scoop) and then sprinkle each muffin top with a little sugar.

5. Bake until the muffins are golden. Tester toothpick should come out dry and clean. Usually about 15-18 minutes.

The recipe says they freeze for up to two weeks. I dare you to actually have enough left from a batch to make it to the freezer!

Not Your Average "Mush" - Great Breakfast

Not Your Average MUSH
Prep time: 5 minutes
Portion: 1

Ingredients:
3 heaping soup spoons of mixed seeds & grains* (equal parts of hulled sunflower seeds, flax seeds, whole millet grains, old fashioned (large, slow cooking) oats)
1 handful of raw almonds
3 tbsp plain yoghurt
1 tbsp flax oil
Juice of 1/2 lime
banana
handful of frozen berries

Directions:
1. In a blender, combine the seeds & grains and the almonds. Pulse for a couple of minutes. You don't want it too fine.

2. Add everything else and blend until it's smooth. You might have to stir it up a couple of times in the process.

3. Put it in a bowl and eat with a spoon. (I say this because I really was expecting a smoothy and it's way to thick for that.)

I'll be doing this a lot once we get to South Beach Diet Phase Two.

* You can whip up a batch of seeds & grains to keep on your shelf. I think it would make a great addition to cookies and meatloaves too!

Related links: Food and Drink Easy Cooking recipes breakfast South Beach Diet