Blueberry Bread Pudding Recipe by Ricardo
Cooking Instructions 1 hour 30 minutes 1 Prepare sauce. In a medium saucepan combine butter and sugar. Cook and stir over low heat until butter is melted. Stir in cognac and heavy cream. Bring to a boil, reduce heat, simmer for 8 minutes until it slightly thickens. Refrigerate sauce if not using within two hours. 2 Preheat oven to 350 degrees F. 3 In a large bowl beat butter and 3/4 cup of sugar on medium/high speed until well combined. 4 Add eggs and vanilla, beat for 3 minutes. Slowly stir in milk. 5 Place bread in a large bowl. Pour milk mixture over bread and let stand for at least 5 minutes. Stir in blueberries carefully. 6 Transfer to ungreased 3-qt rectangular baking dish. 7 Sprinkle the turbinado sugar and cinnamon over bread mixture. Drizzle 1/3 cup of sauce over the mixture. 8 Bake for 35 minutes or until a knife comes out clean. Serve warm with warm sauce. 1 Prepare sauce. In a medium saucepan combine butter and sugar. Cook and stir over low heat until butter is melted. Stir in cognac and heavy cream. Bring to a boil, reduce heat, simmer for 8 minutes until it slightly thickens. Refrigerate sauce if not using within two hours. 1 Prepare sauce. In a medium saucepan combine butter and sugar. Cook and stir over low heat until butter is melted. Stir in cognac and heavy cream. Bring to a boil, reduce heat, simmer for 8 minutes until it slightly thickens. Refrigerate sauce if not using within two hours. 2 Preheat oven to 350 degrees F. 2 Preheat oven to 350 degrees F. 3 In a large bowl beat butter and 3/4 cup of sugar on medium/high speed until well combined. 3 In a large bowl beat butter and 3/4 cup of sugar on medium/high speed until well combined. 4 Add eggs and vanilla, beat for 3 minutes. Slowly stir in milk. 4 Add eggs and vanilla, beat for 3 minutes. Slowly stir in milk. 5 Place bread in a large bowl. Pour milk mixture over bread and let stand for at least 5 minutes. Stir in blueberries carefully. 5 Place bread in a large bowl. Pour milk mixture over bread and let stand for at least 5 minutes. Stir in blueberries carefully. 6 Transfer to ungreased 3-qt rectangular baking dish. 6 Transfer to ungreased 3-qt rectangular baking dish. 7 Sprinkle the turbinado sugar and cinnamon over bread mixture. Drizzle 1/3 cup of sauce over the mixture. 7 Sprinkle the turbinado sugar and cinnamon over bread mixture. Drizzle 1/3 cup of sauce over the mixture. 8 Bake for 35 minutes or until a knife comes out clean. Serve warm with warm sauce. 8 Bake for 35 minutes or until a knife comes out clean. Serve warm with warm sauce. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Gyu-don (beef bowl) Healthy teriyaki chicken Tres Leches Cake Fried Turkey and cheese sandwich on marble rye Tuna Noodle Cassarole Gyu-don (beef bowl) Healthy teriyaki chicken Tres Leches Cake Fried Turkey and cheese sandwich on marble rye Tuna Noodle Cassarole Tomato soup Avocado sandwich Bread kachori Kit Kat cake Prawn Bisque Stuffed Green Bell Peppers Ferrero Rocher fingers Cheesy Paneer Bread Parcels Quick egg patties Gyu-don (beef bowl) Tomato soup Avocado sandwich Bread kachori Kit Kat cake Prawn Bisque Stuffed Green Bell Peppers Ferrero Rocher fingers Cheesy Paneer Bread Parcels Quick egg patties Gyu-don (beef bowl)