Over-The-Top Blueberry Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A recipe I received in my Simple and Delicious Magazine today. It looks so good, can't wait to try it. This was the winner for the berry bonanza contest. Time doesn't include the standing time. So if you really like things super sweet, use the full 2 cups sugar. I also cut the white chocolate chips in half for both the pudding and sauce. Ingredients:
3 eggs |
4 cups heavy whipping cream |
1 cup sugar |
3 teaspoons vanilla extract |
2 cups blueberries (fresh or frozen) |
6 ounces white chocolate chips |
1 loaf french bread, cut into 1-inch cubes |
6 ounces white chocolate chips |
1/2 cup heavy whipping cream |
Directions:
1. In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.
2. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
3. 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.
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