Blueberry Bread Pudding
"Things got busy so quickly this month, I've hardly had a moment's rest! I love finding recipes that are quick and easy that leave a lasting impression. Especially if it's something I b...
Hi! I'm Jen from My Daylights and I'm excited to be sharing an incredibly delicious dessert! My entire family loved this easy recipe for Creamy Blueberry Bread Pudding. In fact, my husband, who is picky about desserts, asked if I would make it again and again. Things got busy so quickly this month, I've hardly had a moment's rest! I love finding recipes that are quick and easy that leave a lasting impression. Especially if it's something I bringing to a party or dinner. This recipe definitely had rave reviews and I've received requests to make it again for the next party!
Ingredients:
1 Loaf Rhodes Frozen Bread Dough, baked according to directions
3 Eggs
3 Cups Whipping Cream
1 1/2 Cups Sugar
3 teaspoons Vanilla
2 Cups Fresh or Frozen Blueberries
1/2 package white baking chips
Sauce:
1/2 Cup Whipping Cream
1/2 cup package white baking chips
Instructions:
Bake the frozen bread loaf according to directions. Cut cooled bread into one inch pieces.
In a large bowl, beat eggs. Add cream, sugar, vanilla and blend.
Fold in blueberries and baking chips. I used frozen blueberries and it worked perfectly.
Add mixture to bread cubes and fold in until bread cubes are evenly coated. Pour into a sprayed 9x13 pan. Let sit for 15-30 minutes while bread soaks up mixture.
Bake at 350 degrees for 50-60 minutes (cover with foil last 15 minutes if necessary to prevent over browning). Let stand for 5 minutes before serving. Top with sauce if desired. To make sauce, heat whipping cream until just starting to boil and pour over chips. Stir until smooth and all chips are melted.
You will have everyone drooling for more!
If you are looking for easy dinner ideas to accompany this, check out these fun recipes:
Blueberry Bread Pudding with Lemon Glaze
Servings: 12 | Skills: Beginning | Prep Time: 30 min (not including thaw time) | Bake Time: 45 min
Ingredients
12 Rhodes dinner rolls baked according to the package
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1 teaspoon vanilla
3 large eggs
a dash of salt
10-oz bag of frozen blueberries
1/4 cup sugar
3 Tablespoons cornstarch
Glaze: 1 1/2 cups powdered sugar
zest & juice from 1 large lemon
Instructions
12 Rhodes dinner rolls baked according to the package directions.
Cut into approximately 1" cubes. (You can cover the cubes & allow them to stale a bit overnight if you like.)
In a large bowl, whisk 1 cup heavy cream, 1 cup whole milk, 1/2 cup sugar, 1 teaspoon vanilla, 3 large eggs, & a dash of salt. Add the bread cubes to the bowl & allow them to soak & absorb that liquid for 10-15 minutes.
While your bread is soaking, put a 10-oz bag of frozen blueberries, 1/4 cup sugar, & 3 Tablespoons cornstarch in a bowl. Zap it in the microwave for 1 minute to slightly thaw the blueberries. Stir/fold the berries gently.
In a greased 13x9" pan, layer half of the soaked bread cubes, then top that with all of the blueberries, & lastly, dollop the remaining half of the soaked bread crumbs.
Bake at 350 for 45-50 minutes until browned on top & the custard is set.
Meanwhile, put 1 1/2 cups powdered sugar in a bowl, zest & juice 1 large lemon & add it to the bowl. Whisk until smooth.
Pour glaze over the slightly cooled bread pudding.
Serve warm!
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