OVER-THE-TOP BLUEBERRY BREAD PUDDING
This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It's a favorite for our summer celebrations. -Marilyn Haynes, Sylacauga, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 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.
Nutrition Facts : Calories 869 calories, Fat 54g fat (33g saturated fat), Cholesterol 195mg cholesterol, Sodium 344mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 11g protein.
BLUEBERRY CROISSANT BREAD PUDDING
This is a luxurious, lavish, buttery, and decadent dessert. The top is crunchy and the inside is light and custard-y. Delicious served with a dollop of freshly whipped cream.
Provided by lutzflcat
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 34.9 g, Cholesterol 160.6 mg, Fat 23.2 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 13.1 g, Sodium 398.7 mg, Sugar 20.2 g
BETH'S BLUEBERRY BREAD PUDDING
I love bread pudding. I am a fanatic! I go everywhere to just to try the bread pudding. This is one of my favorite bread pudding recipes!
Provided by Amanda F.
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 410.7 calories, Carbohydrate 56.5 g, Cholesterol 94.6 mg, Fat 16.7 g, Fiber 1.7 g, Protein 10 g, SaturatedFat 9.7 g, Sodium 398.7 mg, Sugar 29.7 g
BLUEBERRY CROISSANT BREAD PUDDING
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.
BLUEBERRY BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
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.
BLUEBERRY, BREAD PUDDING
Bread pudding dotted with blueberries has a soft center and a crunchy top. It's not to sweet so go ahead and top it with the easy caramel sauce.This is good for Breafast, Brunch or Dessert!
Provided by Rita1652
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a butter 8 X 8 oven proof pan place 1/2 the bread cubes in pan place 1/2 the blueberries top remaining bread and then blueberries.
- Mix eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
- Pour over bread pressing gentle to submerge bread then cover with plastic wrap and soak for one hour.
- Preheat oven 350.
- Remove wrap sprinkle brown sugar on top and dot with butter.
- Bake in oven for 45-50 minutes.
- Just before serving heat caramel and whiskey in a microwave proof dish.
- Dust pudding with powdered sugar and pour some sauce over pudding.
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