Blueberry Bread Pudding with Spiced Blueberry Sauce
Individual ramekins of warm blueberry bread pudding make a delicious and sophisticated dish (but feel free to bake it in a 9 x 13 baking pan instead!). A water bath gently and evenly cooks the egg-based custard to ensure a silky texture.
Prep Time:
20 minutes plus chilling time
Cook Time:
1 hour 10 minutes
Serves:
12
Perfect for:
Mothers Day
Fathers Day
Ingredients
- 1 Tbsp. lemon juice
- 2 Packages (6 ounces each) Driscoll's Blueberries
- 1/4 Cup granulated sugar
- 1 Tbsp. cornstarch
- 1/2 Tsp. ground cinnamon
- 1/4 Tsp. ground cardamom
- 3/4 Cup water
- 2 packages (6 ounces each) Driscoll's Blueberries, divided
- 5 Tablespoons butter, divided
- 5 Cups whole milk
- 1 Cup granulated sugar
- 2 Teaspoons vanilla extract
- 1 Tsp. salt
- 1/2 Tsp. ground cinnamon
- 2 Packages (6 ounces) Driscoll's Blueberries
- 1/4 Tsp. ground nutmeg
- 1 loaf Italian bread (1 pound)
- 6 large eggs
- Powdered sugar
Directions
- PLACE 1/4 cup granulated sugar into a medium saucepan.
- ADD 1 tablespoon cornstarch and ADD 1/2 teaspoon ground cinnamon and ADD 1/4 teaspoon ground cardamom.
- WHISK until thoroughly combined and SET ASIDE sugar mixture.
- PLACE 1 package blueberries into a food processor or blender.
- ADD 3/4 cup water.
- PUREE until smooth.
- POUR blueberry puree into a saucepan with sugar mixture and STIR to combine.
- BRING blueberry sauce to a boil while STIRRING constantly.
- BOIL and STIR 1 – 2 minutes longer until sauce is thickened.
- REMOVE from heat.
- STIR IN remaining 1 package blueberries and STIR IN 1 tablespoon lemon juice.
- SET ASIDE blueberry sauce until serving.
- PREHEAT oven to 350°F.
- BUTTER twelve 8-ounce ramekins with 1 tablespoon butter (or use a 9 x 13 baking pan).
- SLICE 1 loaf Italian bread into 1/2-inch slices and PLACE on a cookie sheet.
- BAKE 6 minutes.
- TURN OVER bread slices and BAKE 6 more minutes.
- SLICE bread into 1-inch cubes and PLACE cubes into a large bowl.
- MELT remaining 4 tablespoons butter and DRIZZLE over bread cubes and TOSS until evenly coated.
- SET ASIDE bread cube mixture.
- CRACK 6 large eggs into a large bowl.
- ADD 5 cups whole milk.
- ADD 1 cup granulated sugar.
- ADD 2 teaspoons vanilla extract.
- ADD 1 teaspoon salt and ADD 1/2 teaspoon ground cinnamon and ADD 1/4 teaspoon ground nutmeg.
- WHISK until thoroughly combined.
- POUR egg mixture over bread cube mixture and STIR until evenly moistened.
- STIR IN 2 packages blueberries.
- SPOON mixture into prepared ramekins (or into prepared baking pan).
- COVER with plastic wrap and CHILL 30 minutes.
- PREHEAT oven to 350°F.
- HEAT a large kettle of water to boiling.
- PLACE 6 ramekins into a large roasting pan and LEAVE remaining ramekins to CHILL until needed.
- ADD boiling water to halfway up sides of ramekins.
- BAKE 1 hour or until knife inserted in center comes out clean. (COVER with foil if browning too quickly during baking.)
- REPEAT with remaining ramekins.
- DUST bread pudding with powdered sugar and SERVE warm with blueberry sauce.
