Easy Breakfast Recipe: Blueberry Bread and Rice Pudding with Orange Caramel Sauce
By: Sheri Wetherell
Published: April 5, 2014

We’re suckers for a decadently sweet breakfast and what better way to honor National Caramel Day than with a warm bowl of Blueberry Bread and Rice Pudding with Orange Caramel Sauce?! Sweet Hawaiian bread and rice get a citrusy blast of flavor from orange zest and juice and a richness from evaporated milk (but without all the fat!). And, it's only 300 calories per serving! We think this dish is perfect for brunch or dessert (topped with vanilla ice cream? oh, yeah!)!
 Blueberry Bread and Rice Pudding with Orange Caramel Sauce
Courtesy of FoodNetwork.com
	8 servings
	12 ounces sweet Hawaiian bread, cut into 1/2-inch pieces (about 10 cups)
	1 1/4 cups fat-free evaporated milk
	1 cup 2-percent milk
	1/2 cup plus 2 tablespoons sugar
	1 1/2 teaspoons pure vanilla extract
	Large pinch freshly grated nutmeg
	Kosher salt
	2 large eggs
	3/4 cup cooked wild rice
	1 cup blueberries
	Nonstick cooking spray
	1 tablespoon toasted, sliced almonds
	1/4 teaspoon finely grated orange zest
	1 tablespoon orange juice
	Preheat the oven to 350 degrees F.
	Spread the bread cubes out on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool.
	Whisk together 1 cup of the evaporated milk with the 2-percent milk, 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt and eggs in a large bowl. Add the cooled bread cubes and wild rice. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
	Stir the blueberries into the mixture and transfer to a lightly oiled 2-quart baking dish. Top with the almonds and bake until the bread pudding is set and golden, 30 to 40 minutes. Remove and let rest for a few minutes.
	Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan. Swirl over medium-low heat until the sugar dissolves and turns amber, about 7 minutes. Stir in the remaining 1/4 cup evaporated milk, 1/2 teaspoon vanilla, orange zest, orange juice and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 2 minutes. Drizzle the caramel sauce over bread pudding. Serve warm or at room temperature.