BLUEBERRY PUDDING WITH HARD SAUCE
The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter-sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.
Provided by GOBLUEINGA
Categories World Cuisine Recipes European UK and Ireland English
Time 1h15m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
- In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
- In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 73.4 g, Cholesterol 108.7 mg, Fat 20.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 212.8 mg, Sugar 53.1 g
BLUEBERRY PUDDING
A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.
Provided by AngelaTN
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease a 9-inch pie plate.
- Place blueberries in medium bowl.
- Combine 1/4 cup of the brown sugar and 1 Tbsp.
- of the flour; toss with blueberries to coat.
- Spoon mixture into pie plate.
- In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
- Mix in remaining 1/2 cup brown sugar.
- Add milk, egg, lemon peel and vanilla, and blend well.
- Pour batter over blueberry mixture.
- Bake until firm and golden brown, about 55 minutes.
- Cool at least 10 minutes before serving.
- Top with whipped topping if desired.
Nutrition Facts : Calories 416, Fat 18.2, SaturatedFat 11, Cholesterol 77.4, Sodium 43, Carbohydrate 60.2, Fiber 3, Sugar 36.7, Protein 5.6
BLUEBERRY PUDDING CAKE
My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
BLUEBERRY BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.
BLUEBERRY, BREAD PUDDING
Bread pudding dotted with blueberries has a soft center and a crunchy top. It's not to sweet so go ahead and top it with the easy caramel sauce.This is good for Breafast, Brunch or Dessert!
Provided by Rita1652
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a butter 8 X 8 oven proof pan place 1/2 the bread cubes in pan place 1/2 the blueberries top remaining bread and then blueberries.
- Mix eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
- Pour over bread pressing gentle to submerge bread then cover with plastic wrap and soak for one hour.
- Preheat oven 350.
- Remove wrap sprinkle brown sugar on top and dot with butter.
- Bake in oven for 45-50 minutes.
- Just before serving heat caramel and whiskey in a microwave proof dish.
- Dust pudding with powdered sugar and pour some sauce over pudding.
BLUEBERRY CREAM CHEESE BREAD PUDDING
Do we love blueberries! I am not much of a dessert chef, but I sure can whip up a good bread pudding...and this one is one of our favorites. Cooks Notes: You can use "fat-free" half-and-half and "reduced-fat" cream cheese and it still is wonderful.
Provided by Loves2Teach
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees
- Spray 2 qt shallow baking dish with non-stick spray.
- Beat eggs and sugar in bowl until light colored; add vanilla and orange peel.
- Add half-and-half; mix well.
- Place bread in baking dish; top with half of blueberries. Combine cream cheese and 2 T sugar; mix well.
- Drop cream cheese mixture by teaspoonfuls over blueberries and bread; sprinkle with remaining blueberries.
- Pour egg mixture over blueberries and bread. Wait 5 minutes. Bake at 350 degrees for 50-55 minutes.
- Sprinkle with powdered sugar; serve warm.
Nutrition Facts : Calories 693.1, Fat 38, SaturatedFat 21.7, Cholesterol 312.8, Sodium 487.1, Carbohydrate 72.3, Fiber 2.1, Sugar 46.1, Protein 17
STEAMED BLUEBERRY PUDDING
Substitute blackberries or cranberries for the blueberries, if you wish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sift dry ingredients together; cut in butter and add bread crumbs and sugar.
- Add eggs and milk, mix thoroughly and carefully fold in blueberries.
- Pour into a greased mold, cover tightly and steam for two hours.
- Serve with hard sauce or your favorite pudding sauce.
Nutrition Facts : Calories 362.4, Fat 18, SaturatedFat 10.7, Cholesterol 79.7, Sodium 485.1, Carbohydrate 45.9, Fiber 1.8, Sugar 20.9, Protein 5.7
BLUEBERRY & COCONUT PUDDING
The combination of blueberries and coconut makes this indulgent dessert incredibly moreish
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 1h
Yield Serves 2 generously
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
- Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.
Nutrition Facts : Calories 708 calories, Fat 52 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.68 milligram of sodium
THE BEST BLUEBERRY BREAD PUDDING
Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.
Provided by Chef John
Categories Everyday Cooking Special Collection Recipes New
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
- Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
- Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
- Serve slightly warm or at room temperature.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g
EASY BLUEBERRY PUDDING PIE
This is a blueberry pie with a surprise in the middle. A layer of cheesecake filling hides between layers of blueberries, all on a vanilla wafer pie crust.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Spread half the blueberry pie filling onto bottom of crust.
- Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 53 g, Fiber 2 g, Sugar 42 g, Protein 3 g
BETH'S BLUEBERRY BREAD PUDDING
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.
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
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
BLUEBERRY PUDDING CAKE
Categories Cake Berry Breakfast Dessert Bake Fourth of July Backyard BBQ Blueberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 breakfast or dessert servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
- Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
- Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
- Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
- Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.
BLUEBERRY PUDDING
This pudding is like a pastry free custard tart :) (from prima magazine)
Provided by elsita123
Time 1h15m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to gas mark 5/190ðC (180ðC in a fan oven). In a pan, heat milk and cream till it's hot, but not boiling, then set aside. In a bowl, add flour and sugar, then slowly whisk in eggs to make a smooth batter.
- Whisk in warm milk mixture and vanilla extract till smooth. Pour into dish, then scatter blueberries over top. Cook for about 1 hr, till mixture has set and is golden. Remove from oven and serve warm or cool, dusted with icing sugar.
BLUEBERRY PUDDING CAKE
This was good - served warm with ice cream. It was very sweet and next time I will try less sugar in the topping.
Provided by LoveBakedIn
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Toss the blueberries with cinnamon and lemon juice, and place in a greased 8 inch square cake pan.
- Combine flour, sugar and baking powder. Stir in milk and butter.
- Spoon over berries.
- Combine sugar and cornstarch, sprinkle over batter.
- Slowly pour boiling water over all.
- Bake at 350 degrees for 40-45 minutes or until cake tests done.
Nutrition Facts : Calories 245, Fat 4.6, SaturatedFat 2.8, Cholesterol 12.1, Sodium 75.5, Carbohydrate 50.4, Fiber 1.3, Sugar 36.6, Protein 2.2
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