21 November, 2015

Blueberry White Chocolate Bread Pudding

Comments : 6 Posted in : Dessert on November 21, 2015 by : Cook Plate Fork Tags: Apple crisp, Apple pie, Baked Stuffed Apples, Bread, Bread Pudding, Cake, easy dessert recipes, heavy cream, Muffin, Other Desserts, Pumpkin pie, Side dish, stale bread, white chocolate

If you like blueberries, white chocolate, real cream, and bread pudding, than this is the dessert recipe for you. We found this recipe about 7 or 8 years ago. Personally I would consider this our signature dessert recipe, as we sell desserts, and this is the most ordered dessert on our list.

Bread pudding is a dessert dish with very old roots. It evolved as a use for stale bread. Many cultures throughout history have seen starvation, and food shortages, and they seen no reason to waste food, not even stale bread. Many culinary dishes have been invented using stale bread, both savory and sweet.

Today making bread pudding is still a tradition, though current recipes are far more extravagant or splendid since the inception of making bread pudding.

Our featured recipe never goes without a word of, “this was so delicious”, and we think you will feel the same. It is fast and simple to put together, and here is what you will need.

3 eggs

4 cups heavy whipping cream

1 cup sugar

1 tsp. salt*

3 teaspoons vanilla extract

2 cups blueberries (fresh or frozen)

3/4 cup white chocolate chips

1 loaf French bread, cut into 1-inch cubes

*With the presence of sugar in a recipe, using salt can reduce the amount of sugar used. The original recipe calls for 2 cups sugar but no salt. By adding the salt, less sugar is needed. The salt brings out the sweetness of the sugar, making it seem as though you put two cups.

Preheat oven to 350°

In a large mixing bowl, add eggs and sugar, then cream together. Next add the heavy cream and vanilla. Mix until combined. Next stir in blueberries, and white chocolate chips.

Mix in prepared bread cubes.

Let stand for 10-15 minutes or until bread is softened.

Transfer to a 13×9 inch glass baking dish.

Bake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.

Let stand for 20 minutes before serving. Can plate and serve with white chocolate sauce, heavy cream, or a scoop of real vanilla ice cream.

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