Blueberry Pecan Bread Pudding With Amaretto Sauce Recipes

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OVER-THE-TOP BLUEBERRY BREAD PUDDING

This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It's a favorite for our summer celebrations. -Marilyn Haynes, Sylacauga, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10



Over-the-Top Blueberry Bread Pudding image

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 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.

Nutrition Facts : Calories 869 calories, Fat 54g fat (33g saturated fat), Cholesterol 195mg cholesterol, Sodium 344mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 11g protein.

3 large eggs
4 cups heavy whipping cream
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
SAUCE:
1 package (10 to 12 ounces) white baking chips
1 cup heavy whipping cream

BLUEBERRY PECAN BREAD PUDDING WITH AMARETTO SAUCE

I won 2nd place in the Blueberry Cooking Contest with this recipe. It is always a hit. I just take bread that is about to need to be chucked and put it in a zip lock bag and freeze it until I have enough to make a pudding. I've thrown in donuts, biscuits, sliced bread, italian bread -it really doesn't matter as it turns out great every time

Provided by Sherri at the Beach

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12



Blueberry Pecan Bread Pudding With Amaretto Sauce image

Steps:

  • Preheat oven to 375.
  • Grease a 13 x 9 glass baking dish.
  • Break bread into large pieces and place in a large bowl.
  • Pour in the milk and stir to combine. Let sit 10 minutes.
  • Add remaining pudding ingredients and stir to combine.
  • Pour into baking dish and bake 40-45 minutes until golden brown.
  • Remove from the oven and then make the sauce by melting butter and sugar together in a small sauce pan over low heat.
  • Off heat, whisk in egg yolk and Amaretto. Heat 2 more minutes then pour over the bread pudding. You may have more sauce than you need depending on your dish.
  • Serve hot or cold. I like it best hot.

Nutrition Facts : Calories 371.7, Fat 20.8, SaturatedFat 8.4, Cholesterol 138.6, Sodium 259.1, Carbohydrate 38.8, Fiber 2, Sugar 22.2, Protein 8.8

6 cups bread
1 quart milk
1/2 cup sugar
6 eggs, beaten
2 cups blueberries, fresh
1 cup pecans, chopped
1 teaspoon nutmeg
1 tablespoon vanilla
1/2 cup butter
1 cup powdered sugar
1/4 cup Amaretto
1 egg yolk

THE BEST BLUEBERRY BREAD PUDDING

Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.

Provided by Chef John

Categories     Everyday Cooking     Special Collection Recipes     New

Time 2h

Yield 12

Number Of Ingredients 13



The Best Blueberry Bread Pudding image

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.

Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g

4 large eggs
4 large egg yolks
½ teaspoon kosher salt
1 ¼ cups white sugar
¼ cup light brown sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1 medium lemon, zested
3 cups whole milk
2 cups heavy cream
1 (1 pound) loaf sourdough bread
4 tablespoons melted butter, divided
1 pound fresh blueberries

BLUEBERRY PUDDING WITH HARD SAUCE

The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter-sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.

Provided by GOBLUEINGA

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h15m

Yield 9

Number Of Ingredients 11



Blueberry Pudding with Hard Sauce image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
  • In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  • In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 73.4 g, Cholesterol 108.7 mg, Fat 20.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 212.8 mg, Sugar 53.1 g

3 tablespoons shortening
1 cup white sugar
1 egg
¾ cup milk
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 ½ cups blueberries
½ cup pasteurized egg
⅔ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

AMARETTO SAUCE

This sauce is so YUMMY!! It was originally a topping for bread pudding(check out my recipe for that too!) but this is too delicious to hide in another recipe. I use it to top so many thing but my favorite is for ice cream! I also usually double the recipe.

Provided by Luckeydevil

Categories     Sauces

Time 10m

Yield 3 serving(s)

Number Of Ingredients 3



Amaretto Sauce image

Steps:

  • Melt butter in a sauce pan.
  • Whisk in powdered sugar, then amaretto!
  • Enjoy!

1 cup powdered sugar
1/2 cup butter
1/4 cup Amaretto

AMARETTO BREAD PUDDING

Make and share this Amaretto Bread Pudding recipe from Food.com.

Provided by Susan Dillard

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10



Amaretto Bread Pudding image

Steps:

  • Place bread cubes, half and half, sugar, eggs, almond extract and almonds in large mixing bowl.
  • Mix until well combined.
  • Pour mixture into a buttered 9 x 13 inch pan.
  • Bake at 350 degrees F.
  • for 35 minutes or until set.
  • When pudding is almost finished baking, place butter in a saucepan and melt slowly.
  • Add powdered sugar and beaten egg.
  • Mix quickly so that the egg doesn't cook before it is incorporated.
  • Cook until smooth and incorporated.
  • Add almond liqueur.
  • Cut pudding into 12 squares and serve warm with warmed sauce and whipping cream.
  • NOTE: I found it easier to mix all liquids and sugar together first, then add bread.

Nutrition Facts : Calories 608.2, Fat 33.7, SaturatedFat 16.9, Cholesterol 148, Sodium 407.9, Carbohydrate 68.2, Fiber 2, Sugar 47, Protein 10.1

1 loaf white bread, cubed
1 quart half-and-half
1 1/2 cups sugar
4 eggs
2 tablespoons almond extract
1 cup almonds, sliced
1 cup butter
2 cups powdered sugar
1 egg
1/3 cup amaretto liqueur

NEW ORLEANS BREAD PUDDING WITH AMARETTO SAUCE

While on a trip to New Orleans I attended a cooking class for some local flavor! I don't even like bread pudding but tasted this anyways.OH MY!! This was the best thing in the world! Most recipe's call for a whiskey sauce but the Amaretto sauce in this one is plate licking out of this world!! I will be posting it by itself too! I recommend doubling the sauce recipe because I like extra of it,and find that others do too!

Provided by Luckeydevil

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11



New Orleans Bread Pudding With Amaretto Sauce image

Steps:

  • Preheat oven 375 and grease a 9x13 pan(I use a disposable for easy clean up).
  • Place bread cubes in a large bowl. In another bowl, mix together well, milk, sugar, eggs, vanilla, amaretto, cinnamon. Pour over bread and let soak for 10-20 minutes.
  • Pour into buttered 9x13 dish and bake for 45 to 1 hour till center is done and browned on top(for moister pudding add another pan of water on the rack below).
  • Cool 10 minutes before serving with sauce.
  • For sauce: I always double this!
  • Melt butter in a sauce pan. Wisk in powdered sugar, then amaretto.
  • ENJOY!

Nutrition Facts : Calories 560.3, Fat 21.6, SaturatedFat 11.6, Cholesterol 206.2, Sodium 542, Carbohydrate 78.8, Fiber 3.3, Sugar 38.6, Protein 14.4

1 loaf French bread, stale cut into 1 inch cubes (I store the loaf in a cold oven over night to make it stale)
1 quart milk
1/2 cup sugar
2 tablespoons Amaretto (optional)
1 cup raisins
1 tablespoon vanilla extract
6 eggs
2 tablespoons cinnamon
1 cup powdered sugar (for sauce)
1/2 cup butter (for sauce)
1/4 cup Amaretto (for sauce)

EASY BREAD PUDDING WITH AMARETTO SAUCE

This is derived from a combination of recipes. The sauce make the dish as it is very smooth and not too sweet.

Provided by IAKnight

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 15



Easy Bread Pudding With Amaretto Sauce image

Steps:

  • Pudding:.
  • Preheat oven to 350°.
  • In a large bowl mix bread cubes and raisins so they are well dispersed.
  • drizzle melted butter onto of bread and raisins.
  • In a separate bowl mix beaten eggs, milk, whipping cream, sugar, cinnamon, and vanilla until well incorporated.
  • Add egg mixture to bread and fold until bread is well soaked.
  • Turn bread mixture into a well greased casserole or baking dish, using spatula spread mixture out evenly in pan.
  • Bake at 350° for 45 minutes. Check center with toothpick for doneness. If toothpick does not come out clean bake additional 3 minutes.
  • Sauce:.
  • Add milk, cream, vanilla and sugar to saucepan and heat over medium low heat stirring often just until it begins to boil. Remove from heat.
  • In a small mixing bowl whisk corn starch to amaretto until there are no lumps.
  • Add amaretto mixture to saucepan and whisk over low heat until sauce thickens and is smooth - about 2 minutes.
  • Sauce should be served warm. Sauce can be stored for up to 3 days ahead.

Nutrition Facts : Calories 299.8, Fat 17.3, SaturatedFat 10.1, Cholesterol 132, Sodium 163.2, Carbohydrate 31.8, Fiber 0.7, Sugar 21.5, Protein 5.2

6 cups bread cubes, 1 large or 2 small loaves of French bread cut into 1 1/2 inch cubes
3/4 cup raisins
4 tablespoons melted butter
6 beaten eggs
1 cup sugar
1 cup milk
1 cup whipping cream
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla
1 cup milk
1 cup whipping cream
1/3 cup sugar
1/2 cup Amaretto
1 tablespoon cornstarch
2 teaspoons vanilla

BREAD PUDDING WITH AMARETTO SAUCE

Provided by My Food and Family

Categories     Home

Time 2h

Number Of Ingredients 16



Bread Pudding with Amaretto Sauce image

Steps:

  • Place raisins in small bowl. Pour amaretto over and let soak 20 minutes. Preheat oven to 325°F.
  • Generously butter 12x9x2 baking pan. Place bread in a large bowl. Pour milk and half-and-half over. Let soak 5 min. Mash with fork or potato masher.
  • Whisk eggs with sugar, butter, vanilla and cinnamon in medium bowl. Mix with bread, Add raisins, toss to coat. Transfer bread mixture to prepared pan.
  • Bake until is deep golden-brown about 1 hour. Remove from oven, let cool.
  • For Sauce
  • Melt butter with both sugars in heavy medium saucepan, over low heat, stirring until sugars dissolve.
  • Whisk egg in small bowl. Gradually whisk in some of melted butter mixture. Return mixture to saucepan and whisk until smooth, 1 min. DO NOT BOIL * whisk in amaretto *.
  • Spoon over warm bread pudding. Cut pudding into 12 to 16 pieces. Serve with Cool Whip if desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

3/4 cups Dole seedless raisins
2 Tbsp amaretto or water
1 pound French bread, cut into 1 inch cubes
3 cups milk (not lowfat or nonfat)
1 cup half-and-half
3 eggs, beaten
2 cups Dixie sugar
3 Tbsp unsalted Breakstone butter
2 Tbsp McCormicks vanilla extract
1/2 tsp ground cinnamon
Sauce:
1/2 cup butter (1 stick)
1/2 cup firm packed Dixie golden brown sugar
1/2 cup white sugar
1 egg beaten
3 Tbsp amaretto, etc. optional *

BLUEBERRY PECAN CRUNCH BREAD PUDDING

Wow, now this is bread pudding. It's warm, moist, creamy, and sweet with a burst of tart from the blueberries. The sweet buttery pecan crumble crunch on top just melts in your mouth. There are a few steps to this and it does take a bit of time (most of it while it chills in the fridge), but it's worth the effort. It's divine!

Provided by JM Avallone

Categories     Puddings

Time 4h

Number Of Ingredients 15



Blueberry Pecan Crunch Bread Pudding image

Steps:

  • 1. You can do all these steps the day of just let the custard soaked bread rest in the fridge for at least 30 minutes prior to baking. The directions I am giving are for making this overnight. Use any bread you like, any fruit you like. Don't like nuts, leave them out.
  • 2. Tear what ever bread you have on hand into one-inch pieces into a bowl. Cover with a paper towel and leave out overnight. Note: My loaf happened to be 18 oz which I think was too much. I added an extra cup of milk to the egg milk mixture it did not look like it was enough for the 18 oz of bread.
  • 3. For the topping, cream the one cup of brown sugar with the one stick of butter. You can add another half cup of sugar if you like it sweeter.
  • 4. Add pecans cover and chill overnight.
  • 5. You see in this photo a cup or so of bread that I added to the topping mixture? I had a handful of old very sweet brioche bread I bought at Wegmans I did not want to toss out so I thought considering I have reduced the sugar by half in most recipes this might be a good idea. Not necessary of course.
  • 6. If using the bread, mix into pecan/butter mixture and chill overnight.
  • 7. The next day, beat cream cheese, zest, and sugar until creamy.
  • 8. Add milk and beat carefully.
  • 9. Add salt and vanilla. Beat.
  • 10. Add one egg at a time beating in between each. Set aside. You will want the bubbles that have formed to diminish as much as possible before adding to the bread.
  • 11. Butter a 9x13 glass pan lightly. Then sprinkle turbinado, aka demerara sugar, over the butter lightly. Or, use any sugar you have handy.
  • 12. Put a handful of bread covering bottom. Sprinkle some pecans and blueberries.
  • 13. I was able to do this three times at the end press bread down.
  • 14. Pour the egg milk mixture over the entire surface.
  • 15. Cover and let sit overnight.
  • 16. The next day, take the bread pudding and topping out of fridge let the chill come off. Break apart the topping and add to the bread pudding.
  • 17. Cook at 350 degrees for 45 - 60 minutes depending on your oven. You do not want to overcook it, so after 35 minutes test it with a knife you want it to come out clean.
  • 18. I have seen some people top this dish with a sauce of 2 cups of confectioners sugar, 1 tsp of vanilla and 4-6 tsp of water or milk just enough to make a smooth sauce that you can drizzle. Or you can use a dollop of ice cream or whipped topping.

8 oz cream cheese, room temperature
1-2 Tbsp lemon zest, grated
3/4 c sugar
4 eggs
2 c half and half
1 tsp salt
1 Tbsp vanilla extract (real)
1 c pecans, in pieces
2 c fresh blueberries or your favorite berry
1 loaf of bread, I used challah loaf from gf
TOPPING
1 stick butter, softened
1-2 c brown sugar
1 c pecans, in pieces
I had 1 cup of sweet brioche I tossed in the topping

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