BLUEBERRY "LOVE" BREAD PUDDING

BLUEBERRY

Yield 12 servings

Number Of Ingredients 14

Bread Pudding:
8 eggs
4 cups heavy cream
3 teaspoons vanilla
16 cups stale 1/2-inch sourdough bread cubes (leave out overnight to harden)
2 cups granulated sugar
24-ounce basket fresh blueberries, divided
Blueberry Sauce:
15-ounce can Oregon blueberries in syrup
1 cup granulated sugar
Whipped Cream:
1 cup heavy cream
1/2 cup confectioners sugar
1 teaspoon vanilla

Steps:

1. In a large mixing bowl, combine eggs, 4 cups cream, and 3 teaspoons vanilla, mixing well. Fold in stale cubed sourdough making sure bread is coated completely. Cover and place in refrigerator for 2-3 hours. 2. Preheat oven to 425-degF. Fold 2 cups sugar and 2 cups fresh blueberries into prepared bread mixture. Save a cup or so of blueberries for garnish. 3. Pour contents into a deep dish pan that is at least 9 x 13 inches; cover with foil, then bake for 35-40 minutes. Remove foil; continue baking 5 to 10 minutes more until top is golden brown. Let cool. 4. For the sauce, combine canned blueberries and 1 cup sugar in medium saucepan. Bring to a rolling boil, then cook 5 to 10 minutes on medium heat. Cool slightly, then puree with hand mixer or food processor. 5. Combine 1 cup heavy cream with confectioner's sugar and 1 teaspoon vanilla. Whisk to soft peaks. Fold 2 to 3 tablespoons of blueberry sauce into whipped cream, if desired. 6. To serve, place the bread pudding on individual plates. Warm each plate in the microwave for 45 seconds, then drizzle with syrup, top with whipped cream and garnish with fresh berries.