Over-The-Top Blueberry Bread Pudding
photo by Chef PotPie
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 3 eggs
- 4 cups heavy whipping cream
- 1 cup sugar
- 3 teaspoons vanilla extract
- 2 cups blueberries (fresh or frozen)
- 6 ounces white chocolate chips
- 1 loaf French bread, cut into 1-inch cubes
-
SAUCE
- 6 ounces white chocolate chips
- 1⁄2 cup heavy whipping cream
directions
- In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.
- Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 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.
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Reviews
-
This would get more than 5 stars if it were possible, and I'm not normally a big fan of bread puddings! Made for ZWT9, I chose it because my daughter had just brought me some very lovely blueberries. And OH MY GOODNESS, it is delicious. Not wanting to run to the store for cream, I used 1 can of evaporated milk as suggested by another reviewer, and made up the difference with fat free half-and-half. I had to bake it about 15 minutes longer than the recipe states because of the absence of the thickening power the cream would have given. I used the rest of the white chocolate chips right on the top rather than make the sauce. This was decadent and rich, even without all that wonderful but fattening cream, and I will make this again and again. It was a HUGE hit with everybody, and DD and SIL took half of it home AND the recipe. Truly a compliment! Thanks, diner524. Fabulous recipe! Easy, too!
-
This is an absolutely delicious recipe. I have made it a couple of times now and every time they clean out every bit of it. After the first time I did make a change, I used only half of the white chips for the pudding and made only half a batch of sauce. I also used evaporated milk for the sauce-it makes it not quite so rich and a little less costly to make and is every bit as good. This has become one of our favorite dishes.
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RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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