Blueberry Bread Pudding with Blueberry Sauce
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Blueberry Bread Pudding with Blueberry Sauce
Directions
- 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.
- 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.
- Bake about 50 minutes or until top is evenly puffed and a knife inserted in the center comes out clean.
- 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
- 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 ,
- 15 g fat
- (6 g sat. fat ,
- 2 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 67 mg chol. ,
- 230 mg sodium ,
- 55 g carb. ,
- 2 g fiber ,
- 39 g sugar ,
- 7 g pro.