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Saturday, August 15, 2015

Beth's Blueberry Bread Pudding

Ingredients

  • Servings: 12
  • golden sauce:
  • 1/2 cup sugar
  • 3 tablespoons butter
  • 1 cup heavy whipping cream
  • bread pudding:
  • 3/4 cup sugar
  • 3 tablespoons butter, softened
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 1/2 cups milk
  • 8 cups sourdough bread cubes
  • 1 3/4 cups fresh blueberries
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins

  • 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.

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