Blueberry bread pudding with spiced blueberry sauce
  • Prep Time:
    20 minutes plus chilling time
  • Cook Time:
    1 hour 10 minutes
  • Serves:
    12
  • Perfect For:

Description

Individual ramekins of warm blueberry bread pudding make a delicious and sophisticated dish (but feel free to bake it in a 9 x 13 baking pan instead!). A water bath gently and evenly cooks the egg-based custard to ensure a silky texture.

Sauce
  • 1/4 Cup granulated sugar
  • 1 Tbsp. cornstarch
  • 1/2 Tsp. ground cinnamon
  • 1/4 Tsp. ground cardamom
  • 2 packages (6 ounces each) Driscoll's Blueberries, divided
  • 3/4 Cup water
  • 1 Tbsp. lemon juice
Bread Pudding
  • 5 Tablespoons butter, divided
  • 1 loaf Italian bread (1 pound)
  • 6 large eggs
  • 5 Cups whole milk
  • 1 Cup granulated sugar
  • 2 Teaspoons vanilla extract
  • 1 Tsp. salt
  • 1/2 Tsp. ground cinnamon
  • 1/4 Tsp. ground nutmeg
  • 2 Packages (6 ounces each) Driscoll's Blueberries
  • Powdered sugar
Sauce
  1. PLACE 1/4 cup granulated sugar into a medium saucepan.
  2. ADD 1 tablespoon cornstarch and ADD 1/2 teaspoon ground cinnamon and ADD 1/4 teaspoon ground cardamom.
  3. WHISK until thoroughly combined and SET ASIDE sugar mixture.
  4. PLACE 1 package blueberries into a food processor or blender.
  5. ADD 3/4 cup water.
  6. PUREE until smooth.
  7. POUR blueberry puree into a saucepan with sugar mixture and STIR to combine.
  8. BRING blueberry sauce to a boil while STIRRING constantly.
  9. BOIL and STIR 1 – 2 minutes longer until sauce is thickened.
  10. REMOVE from heat.
  11. STIR IN remaining 1 package blueberries and STIR IN 1 tablespoon lemon juice.
  12. SET ASIDE blueberry sauce until serving.
Bread Pudding
  1. PREHEAT oven to 350°F.
  2. BUTTER twelve 8-ounce ramekins with 1 tablespoon butter (or use a 9 x 13 baking pan).
  3. SLICE 1 loaf Italian bread into 1/2-inch slices and PLACE on a cookie sheet.
  4. BAKE 6 minutes.
  5. TURN OVER bread slices and BAKE 6 more minutes.
  6. SLICE bread into 1-inch cubes and PLACE cubes into a large bowl.
  7. MELT remaining 4 tablespoons butter and DRIZZLE over bread cubes and TOSS until evenly coated.
  8. SET ASIDE bread cube mixture.
  9. CRACK 6 large eggs into a large bowl.
  10. ADD 5 cups whole milk.
  11. ADD 1 cup granulated sugar.
  12. ADD 2 teaspoons vanilla extract.
  13. ADD 1 teaspoon salt and ADD 1/2 teaspoon ground cinnamon and ADD 1/4 teaspoon ground nutmeg.
  14. WHISK until thoroughly combined.
  15. POUR egg mixture over bread cube mixture and STIR until evenly moistened.
  16. STIR IN 2 packages blueberries.
     
  17. SPOON mixture into prepared ramekins (or into prepared baking pan).
  18. COVER with plastic wrap and CHILL 30 minutes.
  19. PREHEAT oven to 350°F.
  20. HEAT a large kettle of water to boiling.
  21. PLACE 6 ramekins into a large roasting pan and LEAVE remaining ramekins to CHILL until needed.
  22. ADD boiling water to halfway up sides of ramekins.
  23. BAKE 1 hour or until knife inserted in center comes out clean. (COVER with foil if browning too quickly during baking.)
  24. REPEAT with remaining ramekins.
  25. DUST bread pudding with powdered sugar and SERVE warm with blueberry sauce.
Calories 449
Total Fat 27.44 g
Saturated Fat 15.62 g
Cholesterol 217.71 mg
Sodium 350 mg
Total Carbohydrates 41.25 g
Dietary Fiber 1.37 g
Protein 9.88 g