Over-the-Top Blueberry Bread Pudding Recipe
Over-the-Top Blueberry Bread Pudding Recipe photo by Taste of Home

Over-the-Top Blueberry Bread Pudding Recipe

Publisher Photo
"This delicious Southern treat 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
TOTAL TIME: Prep: 15 min. + standing Bake: 50 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 50 min.
MAKES: 12 servings

Ingredients

  • 3 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

Nutritional Facts

1 piece with about 2 tablespoons sauce equals 869 calories, 54 g fat (33 g saturated fat), 195 mg cholesterol, 344 mg sodium, 89 g carbohydrate, 1 g fiber, 11 g protein.

Directions

  1. 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 15 minutes or until bread is softened.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, 50-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
  3. 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. Yield: 12 servings.
Originally published as Over-the-Top Blueberry Bread Pudding in Simple & Delicious May 2010, p33

Nutritional Facts

1 piece with about 2 tablespoons sauce equals 869 calories, 54 g fat (33 g saturated fat), 195 mg cholesterol, 344 mg sodium, 89 g carbohydrate, 1 g fiber, 11 g protein.

Reviews for Over-the-Top Blueberry Bread Pudding

AVERAGE RATING
   (45)
RATING DISTRIBUTION
5 Star
 (42)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 18, 2014

"This is crazy good and, indeed, very sweet and very rich. Used half and half instead of heavy cream, half the sugar and skipped the sauce. Delicious!"

MY REVIEW
Reviewed Feb. 9, 2014

"So delicious. Made without the sauce as it was very sweet on its own."

MY REVIEW
Reviewed Jan. 10, 2013

"This recipe is awesome. Every time I make it, people rave about it. I make it with blackberries instead of blueberries and it is delicious."

MY REVIEW
Reviewed Jun. 8, 2012

"I would make this again with alterations. This is very very rich. Substitute 1 cup of the whipping cream with 1 cup of milk. Reduce the sugar by 1/2 cup. I also would decrease the overall liquid by 1/3 cup. This took over 1 hour and 20 minutes to bake."

MY REVIEW
Reviewed Apr. 27, 2012

"At nearly 900 calories a serving, this is not for the faint of heart. I know dedicated weight watchers for whom that would be nearly a day's calories. Also, it is very sweet - I know there are some for whom it would be TOO sweet.That said, This is close to being the best dessert I've ever had - even better than chocolate, and that's saying a lot! I made it with raisins - blueberries were $3.99 for a 4-ounce box so enough for the recipe would have been nearly $16.00. Later in the summer when blueberries are a bit cheaper I'll try it with blueberries - but it's REALLY good with raisins!I don't agree with those who recommended omitting the sauce. It's good without it, but the sauce is what really puts it "Over the Top."I DO agree with those who said it needs to bake a little longer than the recipe instructs. I added an extra 20 minutes and it came out firm but not hard and beautifully brown on top.I had some for breakfast this morning - well, it has eggs and fruit in it! Highly recommended!"

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