Beth's Blueberry Bread Pudding recipe
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Ingredients
- ½ cup white sugar 3 tablespoons butter 1 cup heavy whipping cream ¾ cup white sugar 3 tablespoons butter, softened 3 eggs 2 teaspoons vanilla extract 3 ½ cups milk 8 cups sourdough bread cubes 1 ¾ cups fresh blueberries 2 tablespoons white sugar ½ teaspoon ground cinnamon
Nutrition Info
- 410.7 caloriescarbohydrate: 56.5 gcholesterol: 94.6 mgfat: 16.7 gfiber: 1.7 gprotein: 10 gsaturatedFat: 9.7 gservingSize: -sodium: 398.7 mgsugar: 29.7 gtransFat: : -unsaturatedFat: : -
Directions Beth's Blueberry Bread Pudding
Directions
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Combine 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat, cook and stir until butter is melted, 3 to 4 minutes. Stir cream into butter mixture, bring to a boil, reduce heat, and simmer until golden sauce is slightly thickened, 5 to 10 minutes. Pour golden sauce into a bowl and cover with plastic wrap.
Preheat oven to 350 degrees F (175 degrees C).
Beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract, beat until fluffy, 2 to 3 minutes. Slowly pour milk into butter-egg mixture while continuing to stir until evenly combined.
Preheat oven to 350 degrees F (175 degrees C).
Place bread cubes in a large bowl. Pour milk mixture over bread, let stand until bread is moistened, about 5 minutes. Fold blueberries into bread mixture, transfer to a 3-quart baking dish.
Mix 2 tablespoons sugar and cinnamon together in a bowl, sprinkle over bread mixture. Drizzle 1/3 cup golden sauce over bread mixture.
Bake in the preheated oven until a knife inserted in the center of the bread pudding comes out clean, about 35 minutes. Serve bread pudding with remaining golden sauce.