BETH'S BLUEBERRY BREAD PUDDING

Beth's Blueberry Bread Pudding image

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!

Provided by Amanda F

Time 1h5m

Yield 12

Number Of Ingredients 12

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

Steps:

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.
Preheat oven to 350 degrees F (175 degrees C).
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.
Preheat oven to 350 degrees F (175 degrees C).
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.
Mix 2 tablespoons sugar and cinnamon together in a bowl; sprinkle over bread mixture. Drizzle 1/3 cup golden sauce over bread mixture.
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.

Nutrition Facts : Calories 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, Sodium 398.7 mg, Sugar 29.7 g