HOWDY friends! Just wanted to pop in to share one of my favorite bread pudding recipes (I actually have quite a few because I LOVE bread pudding!) One of my cousins brought this delicious dessert to our annual Easter BBQ potluck a few years back, and it was a big hit. Thankfully she shared her recipe with me, and I've been making it ever since. It never fails to bring rave reviews! I've tweaked the recipe just a little from the original she gave me but didn't change anything major. If you or someone you love is a fan of bread pudding, trust me...you NEED to try this.
Blueberry Bread Pudding
Yield: 12 servings (depending on who's dishing it up!)
3 eggs (I've made it with regular eggs and with egg substitute - both work well, but the real eggs lend a richer flavor)
4 cups heavy whipping cream (DO NOT SUBSTITUTE THIS!)
2 cups sugar (I've used regular sugar and Whey Low and both worked well)
3 tsp. vanilla extract
2 cups fresh or frozen blueberries (I've also used blackberries, raspberries and peaches instead)
1 pkg. (10-12 oz.) white baking chips
1 loaf (1 lb.) French bread - cut into 1" cubes (plus a little extra - see NOTE #1 below)
NOTE #1: If you follow this recipe exactly, your bread pudding may be runny. If you want it more firm, either reduce the amount of cream and/or add more bread. I prefer to add more bread. I just "measure" my bread by putting it directly into the baking pan until I have enough to fill the pan without heaping it up over the top.
NOTE #2: One of the wonderful things about bread pudding is that you can use pretty much any kind of bread you have on hand. I've used white and wheat French bread (and even a combination of both) or ciabatta as well as day-old doughnuts, croissants, white and/or wheat sandwich bread and even hamburger or hot dog buns. Just use what you have, but make sure it is not too moist and fresh. If it is fresh, just cut it into cubes and bake it at low heat (like 200°F) until it is dried out and a little crisp - 15 to 20 minutes should do it. Just keep an eye on it and don't let it burn!
1 cup heavy whipping cream
(use a little less if you want a thicker sauce, this make a pretty runny sauce)
1 pkg. (10-12 oz) white baking chips
Put bread cubes into a greased 9x13" baking pan. Then whisk together the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips.
Pour mixture over the bread cubes and toss a little so that the chips & blueberries aren't all in one place, and all the bread is wet with the mixture. (You don't want any dry bread sticking up.) Set aside for 15 minutes or until bread has absorbed some of the liquid and softened up a bit.
Bake uncovered at 350° F for 50-55 minutes or until a knife inserted near the center comes out clean.
Set aside for 5 minutes before serving.
To make the sauce:
Using a large measuring cup, heat the cream just to a boil and then whisk in the baking chips. Whisk the until chips are fully melted.
(Using the measuring cup gives you a handle to hold onto, and an easy way to pour the sauce over your bread pudding. You can also heat the cream on the stove and just pour it over the baking chips in a bowl. Whatever is easiest for you! Just don't let the cream boil long…you just want it hot enough to melt the chips.)
|I used a combination of blackberries & raspberries in this one!|
I usually just pour the sauce directly over the bread pudding in the pan and serve it that way, although you could also serve it in a pretty serving pitcher instead and let folks add their own. You could also just pour a little over each individual serving as you dish it up.
This stuff is absolutely delicious! If you give it a try, please let me know what you think. I'm convinced it will become one of your favorites too.
If I don't get back to you before Christmas, I pray that each of you has a wonderful and blessed holiday season with family and friends. Remember the reason for the season, and keep in touch ya hear?