Blueberry Bread And Butter Pudding Recipes

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.

Steps:

• Preheat the oven to gas 5, 190C, fan 170°C Grease a 1l ovenproof dish.
• Spread each slice of bread with the jam, then cut each slice in half to make triangles. Arrange the bread triangles in the baking dish, in 2 lines, jam side down, scattering with the blueberries and lemon zest as you go.
• Whisk together the eggs, milk, honey, vanilla, and cinnamon. Pour half of this custard mixture over the bread and allow it to soak in for 10-15 minutes. Pour over the remaining custard just before baking.
• Bake for 25-30 minutes, or until golden brown and puffed up. Serve with dairy-free cream or ice cream, if you like.

Steps:

• Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
• Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
• Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
• Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
• Remove the bread pudding to a rack and let cool for 10 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
• Combine flour and baking powder in a medium bowl and set aside.
• Combine sugar and butter in a small bowl; mix for about 1 minute. Add eggs and mix well; add buttermilk and vanilla extract, mixing until well incorporated. Pour over the dry ingredients and mix until incorporated. Fold in blueberries with a rubber spatula. Pour batter into the prepared bread pan.
• Mix sugar, flour, and butter together in a bowl with your fingers until the butter is mixed in well with the flour and sugar. Sprinkle the topping over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool for 10 minutes. Run a knife around the edges and remove the loaf from the pan and let cool completely on a wire rack.

Steps:

• Pudding: Melt butter in a 13x9x2-inch baking dish; set aside.
• Combine next 4 ingredients in a large bowl; beat well.
• Add bread cubes, and let stand 5 minutes.
• Fold in blueberries and lemon rind; spoon into prepared dish.
• Bake at 350* for 35 minutes or until lightly browned and puffed.
• Serve warm with Custard Sauce.
• Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.
• Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly.
• Bring water in bottom of double boiler to a boil.
• Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens.
• Cool slightly.
• Add vanilla and lemon rind.
• Yield: 1 1/3 cups.

Steps:

• Combine 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat; cook and stir until butter is melted, 3 to 4 minutes. Stir cream into butter mixture; bring to a boil, reduce heat, and simmer until golden sauce is slightly thickened, 5 to 10 minutes. Pour golden sauce into a bowl and cover with plastic wrap.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract; beat until fluffy, 2 to 3 minutes. Slowly pour milk into butter-egg mixture while continuing to stir until evenly combined.
• Preheat oven to 350 degrees F (175 degrees C).
• Place bread cubes in a large bowl. Pour milk mixture over bread; let stand until bread is moistened, about 5 minutes. Fold blueberries into bread mixture; transfer to a 3-quart baking dish.
• Mix 2 tablespoons sugar and cinnamon together in a bowl; sprinkle over bread mixture. Drizzle 1/3 cup golden sauce over bread mixture.
• Bake in the preheated oven until a knife inserted in the center of the bread pudding comes out clean, about 35 minutes. Serve bread pudding with remaining golden sauce.

Steps:

• Set oven rack in the middle position; preheat oven to 350°; coat a 13 x 9 inch ovenproof glass baking dish with cooking spray.
• Set aside a large metal pan and rack for the water bath.
• Prepare blueberries: toss blueberries with the flour; shake in sieve to remove excess flour.
• Prepare the bread: brush brioche slices with melted butter.
• Prepare the custard: Combine the milk, heavy cream, salt, nutmeg, sugar, lemon zest, lemon extract, and vanilla in a big bowl; add in eggs; beat to combine.
• Layer 6 slices of buttered brioche in baking dish; fill in spaces with extra brioche.
• Pour half the custard over brioche and sprinkle with half the berries.
• Add remaining brioche, custard, and blueberries in layers.
• Use a knife to cut 8 slits through pudding; cover top of pudding with plastic wrap and press down gently.
• Let stand 15 minutes, or until custard has moistened brioche layers; remove plastic wrap; brush with melted butter and sprinkle with sugar.
• Place baking dish on rack in large metal pan; pour hot water from a glass measuring cup into outer pan until water level rises halfway up sides of baking dish; cover with foil.
• Place carefully in oven; bake 30 minutes, checking water level periodically and replenishing if needed (do not let water bath evaporate).
• Remove foil and bake another 45 minutes, or until pudding is bubbling, topping has caramelized, and a tester comes out clean.
• Carefully remove baking dish from water bath and oven; let cool on rack 1 hour; serve warm or at room temperature.
• Store covered with a paper towel and plastic wrap in the refrigerator.

Steps:

• Heat oven to 350°F. Grease 13x9-inch (3-quart) glass or ceramic baking dish with cinnamon sugar butter spread.
• Using the 1/2 cup cinnamon sugar butter spread, spread about 1/2 tablespoon butter spread on 1 slice of bread. Spread about 1/2 tablespoon blueberry jam on another slice of bread. Sandwich slices together. Continue to make sandwiches until you have used the entire loaf.
• Cut sandwiches into triangles; arrange points up in baking dish.
• In medium bowl, beat eggs, half-and-half, honey, lemon peel, vanilla and salt with whisk until well blended. Pour custard mixture over sandwich triangles in dish. Let soak 15 minutes.
• Sprinkle blueberries over top of bread pudding.
• Bake 50 to 60 minutes or until custard has set and toast points are golden brown. Cool slightly. Serve with additional cinnamon sugar butter spread.

Steps:

• In a butter 8 X 8 oven proof pan place 1/2 the bread cubes in pan place 1/2 the blueberries top 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.
• Preheat oven 350.
• Remove wrap sprinkle brown sugar on top and dot with butter.
• Bake in oven for 45-50 minutes.
• Just before serving heat caramel and whiskey in a microwave proof dish.
• Dust pudding with powdered sugar and pour some sauce over pudding.