White Chocolate Blueberry Bread Pudding

 White Chocolate Blueberry Bread Pudding

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If I see bread pudding on a menu, I order it.  Not sure why I will

pass up chocolate cake, or pastries, or pie, but I will.  There’s just

something so comforting about a slab of warm bread pudding

with a creamy vanilla sauce or rum sauce or even without sauce.

 This is my favorite of all the bread puddings I make.  You will love

this one!  

 

White Chocolate Blueberry Bread Pudding

4 large eggs or (6 medium eggs)

4 cups heavy whipping cream

2 cups sugar

3 teaspoons vanilla extract

2 cups fresh blueberries

1 small package of white chocolate baking chips, 12 oz. size

8 large croissants or a  loaf of Brioche, Challah, or any sweet bread

 

White Chocolate Sauce:

1 package white chocolate baking chips, 12 oz. size

1 cup heavy whipping cream

 Preheat oven to 325 degrees. Spray your baking dish with non-stick cooking spray.

 

 

 

 

 

 

 

 

 

 

 

If using Croissants, tear each one into pieces to cover the bottom of dish.  If using bread, cut the brioche loaf into 1-inch pieces and place in a 9 x 13 baking dish. Drizzle with melted butter. Toss in white chocolate chips with the bread cubes. 

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, combine cream, sugar, and vanilla and bring to a boil over medium heat until sugar is dissolved. 

 

 

 

 

 

 

 

 

 

Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring constantly. Do not whisk or custard will have too much foam on the surface. Strain custard over bread and white chocolate. Let stand for 10 minutes to allow custard to soak into bread. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

Serve warm.

 

      

 

 

 

 

 

 

 

 

 

 

 

    

     Liquor it up with my AMARETTO CREAM SAUCE

 

1 tablespoon cornstarch

1/4 cup Amaretto liqueur

1 1/2 cups heavy cream

1/4 cup granulated sugar

 

In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.

 

In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisking constantly, bring to a boil. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve warm.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

No time to make a sauce?  Serve plain with whipped cream! 

 

 

 

 

 

 

 

 

 

 

 

 

NOTE:   If using frozen blueberries, use without thawing to avoid discoloring the batter.

 

 

 

 

 

 

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