Blueberry Bread Pudding

Terrible for your waistline, but good for your sweet tooth. Loaded with heavy cream – if that helps.

I got Brandon's Aunt Geri to give me this recipe when she brought this dessert over to Grandma's one evening when we were all together. Easy does it, it's rich.

Blueberry Bread Pudding

3 eggs

4 cups heavy cream

1 1/2 cups sugar

3 teaspoons vanilla

2 cups blueberries, fresh or frozen

1 loaf french bread, cut into 1"cubes

1 bag (12 oz.) white chocolate chips


1 bag (12 oz.) white chocolate chips

1 cup heavy cream

In a large bowl combine eggs, cream, sugar, + vanilla. Stir in blueberries + white chocolate chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened. Transfer to a greased 9"x13" glass baking dish. Bake uncovered at 350º for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. To make sauce: Place white chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Remove from heat + pour over chocolate chips, whisk until smooth. Serve over bread pudding.

I don't even want to know how many calories this has in it, probably a whole day's allotment + some... so as Mrs. Broome says, "Everything in moderation." : ) This is considered a treat dish, not an everyday thing, for sure.

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