Blueberry Love Bread Pudding Recipes

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:

• 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:

• 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.

Steps:

• 1. In a large mixing bowl, combine eggs, 4 cups cream, and 3 teaspoons vanilla, mixing well. Fold in stale cubed sourdough making sure bread is coated completely. Cover and place in refrigerator for 2-3 hours. 2. Preheat oven to 425-degF. Fold 2 cups sugar and 2 cups fresh blueberries into prepared bread mixture. Save a cup or so of blueberries for garnish. 3. Pour contents into a deep dish pan that is at least 9 x 13 inches; cover with foil, then bake for 35-40 minutes. Remove foil; continue baking 5 to 10 minutes more until top is golden brown. Let cool. 4. For the sauce, combine canned blueberries and 1 cup sugar in medium saucepan. Bring to a rolling boil, then cook 5 to 10 minutes on medium heat. Cool slightly, then puree with hand mixer or food processor. 5. Combine 1 cup heavy cream with confectioner's sugar and 1 teaspoon vanilla. Whisk to soft peaks. Fold 2 to 3 tablespoons of blueberry sauce into whipped cream, if desired. 6. To serve, place the bread pudding on individual plates. Warm each plate in the microwave for 45 seconds, then drizzle with syrup, top with whipped cream and garnish with fresh berries.