Blueberry Bread And Butter Pudding Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
• Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
• Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
• Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
• Remove the bread pudding to a rack and let cool for 10 minutes.

Steps:

• Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.

Steps:

• HEAT oven to 350 degrees F. Coat 9-inch square baking dish with no-stick cooking spray.
• CUT croissants in half lengthwise. Spread each half with about 1 tablespoon preserves. Replace tops. Cut into small strips. Place in prepared baking dish. Using small spoonfuls, dab remaining preserves on top.
• WHISK eggs. Whisk in sweetened condensed milk, water, butter, vanilla and cinnamon until blended. Pour over cut-up croissants. Press larger pieces down into the liquid. Let set 5 minutes.
• BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Cool 15 minutes. May be served sprinkled with powdered sugar or with a dollop of whipped cream, if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
• In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
• In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.

Steps:

• Preheat the oven to gas 5, 190C, fan 170°C Grease a 1l ovenproof dish.
• Spread each slice of bread with the jam, then cut each slice in half to make triangles. Arrange the bread triangles in the baking dish, in 2 lines, jam side down, scattering with the blueberries and lemon zest as you go.
• Whisk together the eggs, milk, honey, vanilla, and cinnamon. Pour half of this custard mixture over the bread and allow it to soak in for 10-15 minutes. Pour over the remaining custard just before baking.
• Bake for 25-30 minutes, or until golden brown and puffed up. Serve with dairy-free cream or ice cream, if you like.