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Lemon and Blueberry Bread Pudding with White Chocolate Sauce

364 views 2 replies 3 participants last post by  Boocephus 
#1 ·
Another nice change up for traditional bread pudding. Works really well for sunday breakfast brunch with cajun coffee.

Bread Pudding
Any left over stale bread, I used 3/4 loaf of stale french bread and 4~5 slices of stale sandwich bread broken into roughly 1" pieces, About 12~14 cups.
1 pint fresh blueberries
3 cups of whole milk
1 cup heavy whipping cream
1/2 cup (4 oz. ) sour cream
2 egg whites (reserve yolks for sauce) + 4 whole eggs
1 3/4 cups sugar, (divided 1 1/2 cups and 1/4 cup)
1/2 stick butter melted
1 TBSP real vanilla extract
Zest of 1 lemon, about 1 TBSP.

Preheat oven to 350*. Into a 9" X 13" pan with a 2" lip, break up bread into roughly 1" pieces. Into a metal 8 qt, mixing bowl, zest lemon then add eggs and 1 1/2 cups of sugar and with a whisk beat until smooth then add vanilla, milk, heavy cream, sour cream and melted butter and mix well. Carefully add blueberries then fold in bread pieces with a rubber spatula and allow to sit for 10 minutes to absorb the milk & egg mixture. Grease pan, then pour pudding into pan and spread evenly.Sprinkle 1/4 cup of sugar on top of pudding. Place pan in oven onto a cookie sheet with a 1" lip, pour hot water into cookie sheet and bake for 1 hour. Check water @ 30 minutes, add more if needed.

White Chocolate Cream Sauce
2 egg yolks
1/2 cup sugar
1 cup heavy cream @ room temperature
8 oz. white chocolate baking chips

While pudding is baking, add first 3 ingredients to a metal bowl. Whisk mixture until all is mixed and place bowl over a pot of boiling water (double boiler) makeing sure te water level does not touch the bottom of the bowl. Add white chocolate chips. With a wire whisk, slowly whisk mixture for 4~5 minutes until it thickens slightly-removing bowl occasionally to heat the mixture slowly. Must reach 180* to fully thicken. Remove from heat and continue whisking for an additional 2~3 minutes to allow bowl to cool slightly. Reserve until pudding is done baking.

When pudding is done allow to cool 10~15 minutes, then poke holes with a butter knife every 1~2 inches. Pour 1/2 of the sauce on top of warm pudding and allow to absorb 5 minutes then serve. Additional sauce can be spooned over each serving if desired.
 
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