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Blueberry Bread Pudding




Source of Recipe


Giovanna (EDC)


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6182.5

List of Ingredients




Pudding:
3 cups of milk
1 cup light cream
3/4 cup white sugar
1/4 cup brown sugar
1/4 tsp salt
4 cups day old white bread cut into approximately 1/2" cubes
3 whole eggs
2 egg yolks
1 Tbsp cinnamon
1 cup fresh or frozen blueberries
1 Granny Smith Apple, peeled, cored and sliced
1 Tbsp vanilla
Lemon Sauce (recipe below)

Recipe



Preheat oven to 350 and butter the bottom and sides of a 9x13 inch baking pan.

Combine milk and light cream and bring to just a boil. Remove from heat.

Combine sugars, salt and cinnamon in large bowl. Toss in bread pieces to coat.

Lightly beat together eggs and egg yolks and add to the large bowl. Add blueberries, apple, the hot creamy milk mixture and vanilla. Stir to coat. Allow mixture to sit for about 5 minutes. Pour into the prepared pan.

Choose a shallow pan large enough to hold the baking pan (a roasting pan works well here) and place your pan of bread pudding in it. Place the pans in the oven and pour boiling water into the roasting pan so that it comes halfway up the sides of the pan with the bread pudding in it. Be very careful doing this. I find putting both pans in the oven and then adding water is a lot easier than doing it the other way around as suggested. Bake pudding for an hour.

Cooking the bread pudding in the water bath keeps the texture of the bread pudding more custard like and keeps it from getting tough. Add more water if needed. When done, remove from water and let sit for a half hour before serving.

Serve warm with lemon sauce on the side.

Lemon Sauce:
1/3 cup sugar
1 Tbsp cornstarch
1 cup of water
2 1/2 Tbsp soft butter
1/2 tsp grated lemon rind
1 1/2 Tbsp fresh lemon juice
1/8-1/4 tsp salt

Combine sugar, cornstarch, and water in double boiler over boiling water and cook until thickened. Remove from heat and add remaining ingredients one at a time. stir and adjust seasonings.

Serve warm with bread pudding.

OK as usual I can never make the recipe the way it should be!! I didn't add the apple and just increased the blueberries to 2 cups. Also we didn't use the lemon sauce last night because no one felt like it so PLEASE tell me how it is with it as it looks great. I bet you could sprinkle it with cinnamon sugar if you didn't use the sauce and it would taste pretty good too.

Be careful getting the pan out of the hot water, I ended up pouring the water out of the bigger pan first and then wrestling the little one out of the bigger pan, whew!! Kind of tricky!!

I think you could use a smaller pan if you wanted to as well. The bread pudding will just be thicker and you may have to cook it a little longer.