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.