Try this Blueberry Bread Pudding recipe, or contribute your own.
- Carbohydrate 87.6010496181859 g
- Cholesterol 3702.78775070799 mg
- Fat 181.453777464699 g
- Fiber 4.1611999206543 g
- Protein 115.256802744097 g
- Saturated Fat 88.2805243487315 g
- Serving Size 1 1 (1444g)
- Sodium 58145.4903664888 mg
- Sugar 83.4398496975316 g
- Trans Fat 20.0082742698241 g
- Calories 2418 calories
Step-by-step
- In 8x8 oven proof pan place half of the bread cubes in pan. Place half of the blueberries and top with remaining bread and then blueberries.
- Mix eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
- Pour over bread pressing gentle to submerge bread then cover with plastic wrap and soak for one hour. ( I put mi e in frig overnight.)
- Preheat oven to 350 degrees.
- Remove wrap sprinkle brown sugar on top and dot with butter.
- Bake for 45-50 minutes.
- I served a blueberry sauce with bread pudding.
Golden crusts enclose tender, custard-soaked crumbs while pockets of warmed fruit yield sharp bursts of acidity against heavy dairy fats. Stale French bread works exceptionally well here because its dehydrated crumb acts like a sponge, rapidly drinking up the liquid dairy mixture without immediately disintegrating into mush. Allowing the assembled pan to rest in the refrigerator for eight to twelve hours ensures complete hydration of the interior starch molecules, preventing dry centers during baking. Eight large eggs provide the necessary structural proteins that coagulate between 145 and 158 degrees Fahrenheit, transforming the loose cream and milk infusion into a stable, cohesive gel. Standard dairy components can be modified for alternative diets by substituting full-fat canned coconut milk for heavy cream at a one-to-one volumetric ratio, though the resulting crumb will carry distinct tropical aromatics and a slightly lower protein coagulation rate. Fresh blueberries release moisture steadily throughout the forty-five to fifty minute baking window, whereas frozen berries should remain unthawed prior to layering to prevent localized water pockets from diluting the custard base. Concluding the bake at a moderate oven temperature of 350 degrees prevents the exterior sugars from burning before the internal custard reaches complete thermal set.
