Blueberry Pecan Crunch Bread Pudding Food

BLUEBERRY BREAD PUDDING

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Butter an 11-by-7-inch baking dish.
• Whisk together the milk, eggs, sugar, vanilla and almond flavorings and 1/2 teaspoon of lemon zest in a large bowl.
• Add the bread and let the mixture stand for 10 to 15 minutes.
• Toss the blueberries with powdered sugar in another bowl and then fold them into the bread mixture.
• Transfer the mixture to the prepared baking dish. Set the baking dish in a larger baking or roasting pan and place it in oven.
• Add about an inch of very hot water to the large outer pan.
• Bake the bread pudding for about 50 minutes to 1 hour, or until it is firm and the top is lightly browned.
• Gather the ingredients.
• Bring the 1 1/2 cups of water to a boil in a saucepan over high heat.
• Combine the 3/4 cup of granulated sugar, cornstarch, and salt in another saucepan. Blend well.
• Pour the boiling water over the sugar mixture and place it over medium-low heat. Cook until the mixture is thickened and clear, stirring constantly.
• Stir in the lemon zest, lemon juice, and butter. Stir to blend.
• Serve the bread pudding with the lemon sauce or another sauce or topping. Vanilla sauce , blueberry sauce, or bourbon sauce are all good choices.

BLUEBERRY PECAN CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
• Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
• Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.

BLUEBERRY BREAD PUDDING

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.

THE BEST BLUEBERRY BREAD PUDDING

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.

OVER-THE-TOP BLUEBERRY BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

BLUEBERRY PECAN CRUNCH CAKE

Steps:

• Heat oven to 350 degrees and butter a 9-by-9-inch metal pan.
• In a large bowl, whisk together the sour cream, butter, eggs, vanilla and salt until everything is well combined. Whisk in sugar. Add the dry ingredients in this order: baking powder, baking soda and cinnamon, whisking well in between additions. Then, whisk in the flour until just combined. Fold in blueberries.
• Using a spatula, scrape the batter into the pan, smoothing the top. Sprinkle with the nuts and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Transfer the cake to a rack, and let it cool in the pan.

BLUEBERRY PECAN BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Preheat oven to 375.
• Grease a 13 x 9 glass baking dish.
• Break bread into large pieces and place in a large bowl.
• Pour in the milk and stir to combine. Let sit 10 minutes.
• Add remaining pudding ingredients and stir to combine.
• Pour into baking dish and bake 40-45 minutes until golden brown.
• Remove from the oven and then make the sauce by melting butter and sugar together in a small sauce pan over low heat.
• Off heat, whisk in egg yolk and Amaretto. Heat 2 more minutes then pour over the bread pudding. You may have more sauce than you need depending on your dish.
• Serve hot or cold. I like it best hot.

BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP

Steps:

• Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
• Preheat oven to 350°F.
• In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
• Increase temperature to 400°F.
• Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
• Make syrup while French toast is baking:
• In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
• Serve French toast with syrup.

BLUEBERRY AND PECAN CRUNCH PIE

Steps:

• Preheat oven to 375. Line pie tin with crust. Sprinkle cake crumb into pie crust.
• In small bowl, combine sugar, cornstarch, ginger root, cinnamon, and nutmeg. Mix well; set aside.
• In a large bowl, combine blueberries, juice, and zest (go light on zest). Mix gently and fold into sugar mixture. Pour into shell. Set pan on baking sheet. Bake at 375 for 15 minutes.
• While pie is baking, combine first five topping ingredients. Cut in butter until mixture resembles small peas. After pie has baked 15 minutes, sprinkle topping on hot pie. Reduce oven to 350 and continue baking for 60 minutes. If topping over browns, cover loosely. Cool 6 to 8 hours.