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Blueberry Bread Pudding with Blueberry Sauce

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  • Makes: 9 servings
  • Prep: 35 mins
  • Bake: 50 mins 350°F
  • Cool: 30 mins

Blueberry Bread Pudding with Blueberry Sauce

Directions

  1. Preheat oven to 350 degrees F. Spread bread cubes in an ungreased 2-quart square baking dish. Gently stir in 1 cup blueberries, pecans, and coconut.
  2. In a large bowl combine eggs, milk, granulated sugar, melted butter, vanilla, cinnamon, and nutmeg. Pour egg mixture evenly over bread mixture. Press lightly with the back of a large spoon to moisten all of the ingredients.
  3. Bake about 50 minutes or until top is evenly puffed and a knife inserted in the center comes out clean.
  4. Cool on a wire rack for 30 to 45 minutes. If desired, top with additional blueberries and sprinkle lightly with powdered sugar. Serve warm with Blueberry Sauce.

From the Test Kitchen

Make-Ahead Tip

For dried bread cubes, preheat oven to 300 degrees F. Cut bread into 1/2-inch cubes. Spread cubes in a shallow baking pan. Bake for 10 to 15 minutes or until dry, stirring twice; cool.

Blueberry Sauce

Directions

  1. In a blender combine blueberries and 2 tablespoons whipping cream. Cover and blend until blueberries are pureed. Strain mixture through a fine-mesh sieve into a bowl, pressing berries with a spoon to release their juices. Stir powdered sugar, corn syrup, and vanilla into strained mixture. Stir in enough additional whipping cream, 1 teaspoon at a time, to reach drizzling consistency.

Nutrition Facts (Blueberry Bread Pudding with Blueberry Sauce)

  • Per serving:
  • 379 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 67 mg chol.,
  • 230 mg sodium,
  • 55 g carb.,
  • 2 g fiber,
  • 39 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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