BLUEBERRY BREAD PUDDING WITH CUSTARD SAUCE
Blueberries are so yummy, especially in this dessert! Cook time includes time for makeing sauce. The sweet dessert known as Bread pudding (not be confused with bread and butter pudding) is rather more popular in the UK than in the US, but it is hardly unknown in America, especially in the south. Bread Pudding has been around a long time. It's been around in England since the 13th century. It has its origins as a source of food for the poorer elements of society, and was in fact called "Poor Man's Pudding".
Provided by Sharon123
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
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.
BREAD PUDDING WITH BLUEBERRY-LEMON SAUCE
Make and share this Bread Pudding With Blueberry-Lemon Sauce recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h17m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut bread into 2 inch cubes.
- Beat sugar and eggs at medium speed with an electric mixer until fluffy.
- Add whipping cream and next 4 ingredients, beating until blended.
- Fold in bread cubes and blueberries; pour into a lightly greased 13x9-inch pan.
- Let stand 10 minutes.
- Bake at 375* for 40 to 45 minutes.
- Cool in pan on a wire rack 5 minutes.
- Serve with Blueberry Lemon Sauce and, if desired, whipped cream.
- To prepare sauce; bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly.
- Reduce heat; add blueberries, and simmer; stirring constantly; 3 to 5 minutes or until thickened.
Nutrition Facts : Calories 568, Fat 28.6, SaturatedFat 16.3, Cholesterol 195.8, Sodium 433.6, Carbohydrate 67.8, Fiber 3, Sugar 30.3, Protein 11.8
BLUEBERRY LEMON BREAD PUDDING
Make and share this Blueberry Lemon Bread Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 516.2, Fat 19.9, SaturatedFat 10.8, Cholesterol 126.8, Sodium 677.7, Carbohydrate 73, Fiber 3.4, Sugar 24, Protein 11.8
BLUEBERRY BREAD PUDDING WITH CARAMEL SAUCE
This is a low fat version that is made with skim milk and Egg Beaters. This is one of the best bread puddings I have ever had. I make this at Easter every year and get rave reviews.
Provided by Ceezie
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, blend together milk, egg, sugar, vanilla and cinnamon. Set aside. dump the bread cubes in the bowl and let soak for a few minutes. Place this mixture into a greased 8x8x2-inch baking dish; sprinkle with blueberries.
- Bake at 350°F for 1 hour or until set. Serve warm with caramel sauce.
- To make caramel sauce; heat milk and caramels until caramels are melted, stirring frequently.
Nutrition Facts : Calories 397.6, Fat 5.4, SaturatedFat 1.5, Cholesterol 5.9, Sodium 279.8, Carbohydrate 74.2, Fiber 0.9, Sugar 60.6, Protein 14.9
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
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.
LEMON-BLUEBERRY PIE
Try a twist on the iconic blueberry pie with our Lemon-Blueberry Pie. A pre-made crust and instant pudding make Lemon-Blueberry Pie oh so simple to make.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Spread 1 cup blueberries onto bottom of crust.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP. Spoon over blueberries in crust.
- Refrigerate 4 hours or until firm.
- Top with remaining blueberries before serving.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 3.5 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.75 g, Sugar 0 g, Protein 3 g
LITTLE BLUEBERRY PUDDINGS WITH LEMON CURD SAUCE
These little puds look deceptively sweet, but they contain a sponge bursting with berries and the sauce is deliciously tangy
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.
- Sit the moulds in a roasting tin or baking dish just big enough to hold them all. Pour in boiling water from the kettle to come halfway up the sides. Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.
- Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.
- To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crème fraîche or yogurt.
Nutrition Facts : Calories 540 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium
BLUEBERRY PUDDING
A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.
Provided by AngelaTN
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease a 9-inch pie plate.
- Place blueberries in medium bowl.
- Combine 1/4 cup of the brown sugar and 1 Tbsp.
- of the flour; toss with blueberries to coat.
- Spoon mixture into pie plate.
- In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
- Mix in remaining 1/2 cup brown sugar.
- Add milk, egg, lemon peel and vanilla, and blend well.
- Pour batter over blueberry mixture.
- Bake until firm and golden brown, about 55 minutes.
- Cool at least 10 minutes before serving.
- Top with whipped topping if desired.
Nutrition Facts : Calories 416, Fat 18.2, SaturatedFat 11, Cholesterol 77.4, Sodium 43, Carbohydrate 60.2, Fiber 3, Sugar 36.7, Protein 5.6
BLUEBERRY MAPLE BREAD PUDDING WITH LEMON WHIPPED CREAM
Make and share this Blueberry Maple Bread Pudding With Lemon Whipped Cream recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Lemon Whipped Cream: In a medium bowl, beat ½ cup heavy cream at medium speed.
- As cream begins to thicken, add grated lemon peel and powdered sugar.
- Drizzle in the lemon juice and whip until stiff. Refrigerate.
- Bread Pudding: In a medium bowl, whisk together remaining ¼ cup cream, half- &-half, maple syrup, vanilla and eggs.
- In a large bowl, pour cream mixture over bread cubes; mix well.
- Fold in blueberries.
- Pour into a 2-quart baking dish.
- Refrigerate 15 to 30 minutes.
- Preheat oven to 350°F
- Bake uncovered until set, about 30-40 minutes.
- Serve warm with lemon whipped cream on top.
Nutrition Facts : Calories 689.8, Fat 26.5, SaturatedFat 14.1, Cholesterol 144.4, Sodium 967.1, Carbohydrate 95.9, Fiber 5.1, Sugar 13.7, Protein 16.9
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
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
BLUEBERRY BUCKLE WITH LEMON SAUCE
This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. -Maureen Carr, Carman, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings (1 cup sauce).
Number Of Ingredients 20
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries. , Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.
Nutrition Facts : Calories 402 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 285mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
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