Recipe Detail

Lisa's Blueberry Bread Pudding with Spiced Blueberry Sauce

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Number of Servings:


  1. Sauce
  2. 3 cups - fresh or frozen blueberries
  3. 2 cups - granulated sugar
  4. 3 tablespoons - fresh lemon juice
  5. 1 teaspoons - ground cinnamon
  6. 1/2 teaspoons - ground cardamom
  7. 1/4 teaspoons - ground nutmeg
  8. Pudding
  9. 8 - large eggs
  10. 2 cups - heavy cream
  11. 2 cups - milk
  12. 1 cups - granulated sugar
  13. 1 1/2 tablespoons - vanilla extract
  14. 1/4 teaspoons - ground nutmeg
  15. 1/4 teaspoons - salt
  16. 1 tablespoons - unsalted butter, softened
  17. 1/2 cups - unsalted butter, softened
  18. 12 cups - lightly packed 3/4-inch cubes of Italian bread (from 1 pound loaf)
  19. 2 cups - fresh or frozen blueberries
  20. - confectioners' sugar, for topping


For Sauce:

In food processor, process blueberries until puréed. Pour into medium saucepan. Stir in granulated sugar. Bring to a boil. Boil over medium heat 5 minutes. Scrap mixture through fine-mesh sieve into 1 quart measure or bowl. Stir in remaining ingredients. Let cool. Cover. Refrigerate for up to 3 days.

For Pudding:

In a large bowl, whisk together eggs, cream, milk, granulated sugar, vanilla, nutmeg and salt. Butter a shallow 3-quart baking dish with the 1 tablespoon of butter.

In a large nonstick skillet, melt half the remaining butter over medium heat. Add half the bread cubes. Sauté 8 minutes, tossing and stirring frequently, until lightly browned. Add to cream mixture in bowl.

In the remaining butter, sauté remaining bread as directed. Add 2 cups of blueberries; stir. Stir until bread is evenly moistened. Pour into prepared baking dish. Cover. Refrigerate overnight.

Preheat oven to 350° F. Bring 8 cups water to a boil. Uncover bread mixture. Place baking dish in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of baking dish.

Bake 1 hour and 10 minutes, covering top of pudding with foil if browning too quickly, until knife inserted into center comes out slightly wet.

Let cool on wire rack until pudding is warm. Reheat blueberry sauce in microwave.

To serve, dust top of pudding with confectioners' sugar. Serve with blueberry sauce.


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