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Ingredient
Blueberry Bread Pudding
Introduce
Chef :
RicardoBlueberry Bread Pudding
I found this recipe in a magazine in the 1990s. It has been one of my favorite desserts since then.
Ingredient
Food ration :
8 servingsCooking time :
1 hour 30 minutes
3 tablespoons
butter
3/4 cup
sugar
1 cup
heavy cream
3 tablespoons
cognac (or brandy)
3 tablespoons
butter, softened
3
eggs
2 teaspoons
vanilla extract
1 quart
milk
1 3/4 cups
fresh blueberries
2 tablespoons
turbinado sugar or regular sugar
1/2 teaspoon
ground cinnamon
Cooking instructions
* Step 1
Prepare sauce. In a medium saucepan combine butter and sugar. Cook and stir over low heat until butter is melted. Stir in cognac and heavy cream. Bring to a boil, reduce heat, simmer for 8 minutes until it slightly thickens. Refrigerate sauce if not using within two hours.
* Step 2
Preheat oven to 350 degrees F.
* Step 3
In a large bowl beat butter and 3/4 cup of sugar on medium/high speed until well combined.
* Step 4
Add eggs and vanilla, beat for 3 minutes. Slowly stir in milk.
* Step 5
Place bread in a large bowl. Pour milk mixture over bread and let stand for at least 5 minutes. Stir in blueberries carefully.
* Step 6
Transfer to ungreased 3-qt rectangular baking dish.
* Step 7
Sprinkle the turbinado sugar and cinnamon over bread mixture. Drizzle 1/3 cup of sauce over the mixture.
* Step 8
Bake for 35 minutes or until a knife comes out clean. Serve warm with warm sauce.
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