"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Blueberry Bread Pudding Recipe

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This recipe for Blueberry Bread Pudding, by , is from Rappahannock Shores Association Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Bastian

Category:
Category:

Ingredients:  
Ingredients:  
4 Large eggs
4 cups heavy whipping cream
1 cup sugar
1 cup brown sugar
3 tsp. Vanilla extract
1 cup fresh blueberries
1 cup frozen blueberries
1 6 oz. pkg. white baking chips
1/2 loaf French bread broke into chunks, 8 blueberry donuts broken into chunks

Sauce: 1 6 oz. pkg. white baking chips, 1 cup heavy whipping cream

Directions:
Directions:
Preheat oven to 350 degrees

Let bread and donuts sit out and get stale. Maybe overnight

In large bowl combine eggs, cream, sugars, and vanilla. Stir in blueberries. Stir in bread and donuts. Let sit for 10 minutes.

Transfer to greased Deep 9 x 13 casserole dish. Add in 1/2 bag of white chocolate chips. Mix in so they donít all end up in one place.

Bake, uncovered 50-60 minutes. This is tricky. It may take longer. Keep testing until the middle Is firm and come out clean.

Sauce: Place baking chips in a small bowl
put cream in a saucepan, bring to boil. Pour over baking chips. Mix until
melted.

When casserole is done take it out and pour some over the bread pudding. Leave some for serving. Put back in oven for 15 minutes and then take out and let sit for 30 minutes before serving.

Number Of Servings:
Number Of Servings:
12 to 14 servings
Personal Notes:
Personal Notes:
This is well worth the trouble. I usually can only find the blueberry donuts in spring and summer,

 

 

 

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