Bread Pudding With Blueberries Food

BLUEBERRY, BREAD PUDDING

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 CROISSANT BREAD PUDDING

Steps:

• HEAT oven to 350 degrees F. Coat 9-inch square baking dish with no-stick cooking spray.
• CUT croissants in half lengthwise. Spread each half with about 1 tablespoon preserves. Replace tops. Cut into small strips. Place in prepared baking dish. Using small spoonfuls, dab remaining preserves on top.
• WHISK eggs. Whisk in sweetened condensed milk, water, butter, vanilla and cinnamon until blended. Pour over cut-up croissants. Press larger pieces down into the liquid. Let set 5 minutes.
• BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Cool 15 minutes. May be served sprinkled with powdered sugar or with a dollop of whipped cream, if desired.

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.

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 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.

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 CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
• Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
• Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
• Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
• Remove the bread pudding to a rack and let cool for 10 minutes.

BETH'S BLUEBERRY BREAD PUDDING

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.

BLUEBERRY BREAD PUDDING

Steps:

• 1. Preheat oven to 350*F
• Slice baguette up into cubes and place in a greased 9x9 casserole dish.
• Add blueberries on top of baguettes and set aside.
• In a bowl, blend cream cheese and sugar until smooth, free of chunks.
• Add eggs and vanilla and blend well.
• While mixing, slowly add milk.
• Once blended, pour over sliced up baguettes.
• Press all bread into milk mixture, coating every piece. Let sit for 20 minutes, or cover and refrigerate overnight.
• When ready to bake, soak all bread again and bake for 40 minutes, or until fully cooked, with center set and not liquid.

BREAD PUDDING WITH BLUEBERRIES

Steps:

• With a whisk, combine half and half, eggs, sugar, cinnamon, salt, vanilla and almond extract in a large bowl.
• Add bread cubes and stir until well coated.
• Fold in blueberries.
• Pour mixture into a greased 8x8 pan.
• Sprinkle 1/4 cup cinnamon sugar evenly over the top.
• Bake at 350 for 35-40 minutes or until a knife inserted into the center comes out clean. (For firmer consistency, baking time may be a little longer).
• Serve with cinnamon syrup or vanilla sauce.

BREAD PUDDING WITH BLUEBERRY-LEMON SAUCE

Steps:

• Cut bread into 2 inch cubes.
• Beat sugar and eggs at medium speed with an electric mixer until fluffy.
• Add whipping cream and next 4 ingredients, beating until blended.
• Fold in bread cubes and blueberries; pour into a lightly greased 13x9-inch pan.
• Let stand 10 minutes.
• Bake at 375* for 40 to 45 minutes.
• Cool in pan on a wire rack 5 minutes.
• Serve with Blueberry Lemon Sauce and, if desired, whipped cream.
• To prepare sauce; bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly.
• Reduce heat; add blueberries, and simmer; stirring constantly; 3 to 5 minutes or until thickened.

BREAKFAST BREAD PUDDING CASSEROLE WITH BLUEBERRIES

Steps:

• Cut bread in half lengthwise.
• Spread bottom half with lemon curd.
• Replace top and cut down center from end to end, then crosswise into 3/4" slices.
• Arrange bread in small (2 1/2-cup) shallow baking dishes or a 13" x 9" baking dish. Place small baking dishes on 2 jelly roll pans.
• Lightly beat eggs.
• Add milk, half-and-half, sugar, vanilla, and salt, beating until blended.
• Pour 2/3 cup custard into each small casserole.
• Refrigerate at least 2 hours or overnight.
• Heat oven to 325 degrees F. Bake small casseroles 50 to 55 minutes (large casserole 1 to 1 1/4 hours), until cooked through.
• blueberry sauce:.
• combine sugar and cornstarch in small saucepan.
• Stir in water until smooth.
• Add blueberries. Cook, gently stirring over low heat, just until boiling, about 5 minutes.
• Boil 30 seconds and remove from heat.
• Serve with bread pudding.

BLUEBERRY BREAD PUDDING WITH CUSTARD SAUCE

Steps:

• Pudding: Melt butter in a 13x9x2-inch baking dish; set aside.
• Combine next 4 ingredients in a large bowl; beat well.
• Add bread cubes, and let stand 5 minutes.
• Fold in blueberries and lemon rind; spoon into prepared dish.
• Bake at 350* for 35 minutes or until lightly browned and puffed.
• Serve warm with Custard Sauce.
• Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.
• Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly.
• Bring water in bottom of double boiler to a boil.
• Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens.
• Cool slightly.
• Add vanilla and lemon rind.
• Yield: 1 1/3 cups.