Monday, June 21, 2010

Over-the-Top Blueberry Bread Pudding

HEAVENLY! A MUST TRY!!! Anything that has "Over the Top" in the title is a must try! This is a new favorite! It was a grand-prize winner in Simple and Delicious, and I'm really glad I tried it. I think puddings like this are my favorite dessert- and I pretty much loved everything that went into this- just a recipe for success (no pun intended). :) I made a little substitution, for lack of cream, that I think maybe made it even better... is it possible to be "over" over the top. :)

Over-the-Top Blueberry Bread Pudding (Simple and Delicious)
3 eggs
4 cups heavy whipping cream (I used 2 cups ricotta and 2 cups milk)
2 cups sugar
3 teaspoons vanilla extract
2 cups fresh or frozen blueberries
1 package (10 to 12 ounces) white baking chips
1 loaf (1 pound) French bread, cut into 1-inch cubes

1 package (10 to 12 ounces) white baking chips
1 cup heavy whipping cream

In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding. Yield: 12 servings.

Nutrition Facts: 1 piece with about 2 tablespoons sauce equals 869 calories, 54 g fat (33 g saturated fat), 195 mg cholesterol, 344 mg sodium, 89 g carbohydrate, 1 g fiber, 11 g protein.
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