Blueberry Bread Pudding

Blueberry Bread Pudding

A buttery brandy sauce tops this cinnamon and blueberry flavored bread pudding.

INGREDIENTS

Pudding

  • 3 cups blueberries, washed, drained and dried, divided
  • 2 large eggs, slightly beaten
  • 2 cups whole milk
  • 6 tablespoons butter
  • 1/2 cup Domino® Granulated Sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 8 cups challah, French, Italian, or any day-old bread, cubed

Sauce

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup Domino® Granulated Sugar
  • 1 tablespoon brandy
  • 1/2 teaspoon vanilla extract

INSTRUCTIONS

Pudding

Preheat oven to 350°F. Grease 9x13-inch pan. 

In a separate large bowl, beat eggs; set aside. In a saucepan over medium heat, combine milk, butter and sugar until butter is melted and sugar dissolved. Do not boil.

Slowly pour 1/4 cup of warm milk mixture into eggs, whisking constantly as you pour. Carefully add remaining milk mixture. Stir in vanilla and cinnamon. Fold bread cubes into milk mixture and carefully add in 2 cups of blueberries; gently fold into bread mixture. Pour mixture into prepared pan. Sprinkle with remaining blueberries.

Bake 35 to 40 minutes.

Sauce

Cream together butter and sugar. Add brandy and vanilla; mix until well combined.

Serve a dollop of sauce on warm bread pudding, which will melt over the top.