5cupsbread-day old and cubed (about 8 oz or 1/2 lb)
1.5cupmilk-I used 2% milk fat
1/2cupheavy cream-also known as 'whipping cream', 35% milk fat
3eggs-I used 'large'
1tbsplemon zest-from about 1 lemon (plus more for garnish, optional)
Baking spray-to grease pan
Preheat oven to 350 F. Spray skillet (I used a 10 inch cast iron skillet) with baking spray. To skillet, add bread. Note: If you don't have a cast iron skillet, use a small casserole dish.
Meanwhile, in a bowl, add milk, cream, eggs, vanilla extract, cinnamon, nutmeg, salt, sugar and lemon zest. Whisk to combine.
Sprinkle berries over top of bread and allow some to naturally fall in between cubes of bread. Pour milk mixture over bread and just GENTLY press bread down to soak up some of the milk mixture. Dollop blueberry jam over top of bread pudding. Let sit 10 minutes.
Bake for 65-70 minutes until cooked through and set (if it browns too quickly top with foil). Check doneness with a wooden skewer (when inserted it should come out clean). Note: the bread pudding will rise as it bakes, but fall a little as it cools.
Carefully remove from oven and let cool 30 minutes. Serve warm with whipped cream or vanilla ice-cream. Enjoy!
Ensure your bread is 'day old' or stale-ish. It helps the bread suck up all that milk/liquid mixture. If you have fresh bread, you can easily dry out in the oven.
I used frozen blueberries, but you could totally use fresh.
Speaking of berries, I used A LOT in this bread pudding recipe. If you want to use a little less, say 1.5 cups, go for it!