I was inspired to make this Blueberry Pastry recipe after having what I lovingly nicknamed “blueberry delights” at Shade Hotel in Manhattan Beach. When I lived in LA, my friend Christian managed the hotel and my friend Greg was the chef. I loved frequenting their brunch, mainly for these little blueberry pastry treats!
They may just be Blueberry Pastries to everyone else, but to me they will always be Blueberry Delights! 🙂
Hawaiian bread & fresh fruit are combined in this delicious blueberry banana bread pudding recipe. Perfect for brunch or dessert!
In addition to bacon, blue cheese and pizza, blueberries also top the list of my food obsessions. I love eating the little colorful berries like they’re candy, straight out of the farmers market carton.
I also love cooking with them. I got the idea to make them into a breakfast bread pudding when my Mom was coming to visit. She’s a very picky eater but loves french toast and blueberry muffins, so I decided to make a hybrid of the two and Blueberry Bread Pudding was born!
As I began preparing the recipe Saturday morning I saw a couple ripe bananas sitting in the pantry and thought, “well that would be a tasty addition” (yes, my thoughts get their own quotations 😉 ) so I threw a sliced up fresh banana in with the blueberries. I also decided to incorporate the brown sugar into the recipe in the form of a crumble right on top. The result was a new sweet and delicious breakfast dish!
12 Hawaiian sweet rolls
3 eggs (whisked)
2 cups milk (soy or regular)
1 tsp vanilla
1/2 tsp lemon juice
1/2 tsp nutmeg
1 tsp cinnamon
1 banana (sliced)
1 pint blueberries
1/3 cup brown sugar
2 tbsp flour
1 tbsp butter
1 tbsp honey
1 tbsp powdered sugar
Start by cubing the Hawaiian sweet rolls.
Then place them in a greased 9 x 13 casserole dish.
Whisk together the eggs, milk, vanilla, lemon juice, nutmeg and cinnamon.
Then pour the mixture over the Hawaiian sweet rolls.
Toss the bread and mixture together then top with the sliced bananas and blueberries.
Next combine the brown sugar and flour, fold in the butter and mix until a crumble forms then sprinkle over the bread pudding.
Place in the oven at 375°F for 40 minutes.
Drizzle the honey on top and dust with the powdered sugar.