OVER-THE-TOP BLUEBERRY BREAD PUDDING
This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It's a favorite for our summer celebrations. -Marilyn Haynes, Sylacauga, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.
Nutrition Facts : Calories 869 calories, Fat 54g fat (33g saturated fat), Cholesterol 195mg cholesterol, Sodium 344mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 11g protein.
BLUEBERRY WHITE CHOCOLATE BREAD PUDDING WITH AMARETTO CREAM SAUCE
An ultra rich and decadent bread pudding with fresh and dried blueberries, white chocolate, almonds and a delicious Amaretto Cream Sauce.
Provided by Christin Mahrlig
Categories Dessert
Time 1h40m
Number Of Ingredients 18
Steps:
- In a large bowl, whisk together eggs, 3 cups of cream, milk, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt. Fold in bread and let stand 30 minutes at room temperature. Stir occasionally.
- Meanwhile, whisk together amaretto and cornstarch in a small bowl. In a medium saucepan, heat 1 1/2 cups cream over medium-high heat. Cook until hot, about 5 minutes. Whisk in amaretto mixture and bring to a boil. Lower heat and simmer for about 2 minutes, until thickened. Remove from heat and whisk in sugar. Set aside.
- Preheat oven to 350 degrees and grease a 9x13-inch baking dish with butter.
- Mix white chocolate, and all blueberries into bread mixture.
- Pour mixture into prepared dish and sprinkle almonds on top.
- Bake for 1 hour, or until set. Let cool 20 minutes before serving with amaretto cream.
Nutrition Facts : Calories 762 kcal, ServingSize 1 serving
WHITE CHOCOLATE BLUEBERRY BREAD PUDDING
Make and share this White Chocolate Blueberry Bread Pudding recipe from Food.com.
Provided by nonnie4sj
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven up to 350°F.
- Cut bread into cubes.
- In a saucepan, heat the milk, and butter but do
- NOT boil.
- Add chocolate chips, and stir until melted.
- To this, add the vanilla, beaten eggs and sugar.
- Add the baking powder and blend until smooth.
- In an greased ovenproof casserole dish, layer the cubes of bread and pour the cooled liquid on top.
- Let soak for 15 minutes.
- Mix in dried blueberries, nutmeg and cinnamon.
- Bake for approximately 30 minutes or until golden brown.
Nutrition Facts : Calories 549.4, Fat 31.6, SaturatedFat 18.5, Cholesterol 122, Sodium 593.9, Carbohydrate 56.5, Fiber 1, Sugar 33.2, Protein 11
WHITE CHOCOLATE-BERRY BREAD PUDDING
Being "out of bread" will never stop you from making bread pudding again. This version is made using Bisquick® drop biscuits, and it's doable, decadent and delicious!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10h10m
Yield 12
Number Of Ingredients 17
Steps:
- Heat oven to 450°F. Butter bottom and sides of 13x9-inch (3-quart) glass baking dish. In large bowl, stir 4 1/2 cups Bisquick mix and 1 1/3 cups milk with spoon until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased large cookie sheet. Bake 8 to 10 minutes or until golden. Cool on cooling rack, about 30 minutes.
- Break up biscuits into random-sized pieces; spread in baking dish. Sprinkle with grated baking bars. In large bowl, beat 2/3 cup sugar, the milk, whipping cream, butter, vanilla and eggs with electric mixer on low speed until blended. Pour over biscuits in baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 350°F. Stir 1 cup frozen raspberries and 1 cup frozen blueberries into biscuit mixture. Bake uncovered about 1 hour or until top is golden brown and toothpick inserted in center comes out clean.
- In 1-quart saucepan, place 1/3 cup sugar and 2 tablespoons Bisquick mix. Stir in 1 cup frozen raspberries, 1 cup frozen blueberries and the water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Serve pudding warm topped with sauce. Garnish with fresh berries. Store in refrigerator.
Nutrition Facts : Calories 570, Carbohydrate 67 g, Cholesterol 120 mg, Fat 4, Fiber 4 g, Protein 11 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 770 mg
THE BEST BLUEBERRY BREAD PUDDING
Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.
Provided by Chef John
Categories Everyday Cooking Special Collection Recipes New
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
- Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
- Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
- Serve slightly warm or at room temperature.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g
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