Beth's Blueberry Bread Pudding recipe

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Ingredients

½ cup white sugar
3 tablespoons butter
1 cup heavy whipping cream
¾ cup white sugar
3 tablespoons butter, softened
3 eggs
2 teaspoons vanilla extract
3 ½ cups milk
8 cups sourdough bread cubes
1 ¾ cups fresh blueberries
2 tablespoons white sugar
½ teaspoon ground cinnamon

Nutrition Info

410.7 calories
carbohydrate: 56.5 g
cholesterol: 94.6 mg
fat: 16.7 g
fiber: 1.7 g
protein: 10 g
saturatedFat: 9.7 g
servingSize: -
sodium: 398.7 mg
sugar: 29.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. 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.

  4. Preheat oven to 350 degrees F (175 degrees C).

  5. 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.

  6. Mix 2 tablespoons sugar and cinnamon together in a bowl, sprinkle over bread mixture. Drizzle 1/3 cup golden sauce over bread mixture.

  7. 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.

Recipe Yield

12 servings

Recipe Note

I love bread pudding. I am a fanatic! I go everywhere to just to try the bread pudding. This is one of my favorite bread pudding recipes!

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