Over-the-Top Blueberry Bread Pudding Recipe

5 57 54
Over-the-Top Blueberry Bread Pudding Recipe
Over-the-Top Blueberry Bread Pudding Recipe photo by Taste of Home
Publisher Photo

Over-the-Top Blueberry Bread Pudding Recipe

Read Reviews
5 57 54
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 50 min.

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

Directions

In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 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. Yield: 12 servings.
Originally published as Over-the-Top Blueberry Bread Pudding in Simple & Delicious May 2010, p33

Nutritional Facts

1 each: 869 calories, 54g fat (33g saturated fat), 195mg cholesterol, 344mg sodium, 89g carbohydrate (65g sugars, 1g fiber), 11g protein.

  • 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
  1. In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOver-the-Top Blueberry Bread Pudding

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
tammy User ID: 9159644 265497
Reviewed May. 4, 2017

"I should have read the reviews before I followed the recipe! Don't get me wrong, it was fabulous as it was written but it was truly "over the top" and it would have been fine with half the sugar. I also plan on using a blend of milk and cream next time as well and will add another egg to keep the custard-like texture but keeping the full bag of white chocolate chips. I didn't use the white chocolate sauce either and instead used a simple vanilla cream which was delicious. I will be making this dessert again and soon!"

MY REVIEW
TotallyYummy User ID: 8765529 264909
Reviewed Apr. 20, 2017

"I first used 2 cups of light cream and 2 cups of 2% milk. I then used 1/3 cup of Stevia, which equals 1 cup of sugar. I did not use any sugar at all. I then used 1/2 pkg. of white chips. I did not make the sauce, as that would have made it too sweet for our taste. These were the only changes to the recipe that I made and we loved it. We found that it should be eaten the first day; keeping it overnight it becomes a little soggy. Delicious."

MY REVIEW
Paula User ID: 9078219 261240
Reviewed Feb. 13, 2017

"I would like to say that I tried this recipe for the first time about 3 years ago and this is the only bread pudding that I like and will continue to make. My family loved this recipe, I cut the sugar in half and used one less cup of whipping cream and it turned out great."

MY REVIEW
Terri User ID: 9072345 260994
Reviewed Feb. 8, 2017

"I added pecans to the top and blueberries to the topping. It is absolutely wonderful. But, when making it again, I will make a lower-calorie version. Substituting in milk, low-calorie sweetener, light bread and fewer white chocolate chips."

MY REVIEW
sundancepm User ID: 1425190 258569
Reviewed Dec. 24, 2016

"Amazing!!! I altered to be less sweet/rich by changing 4 cups cream to 2 cups cream 2 cups milk, 1 cup of sugar instead of 2, 1 cup of white chocolate chips instead of the entire package and omitting the sauce altogether. I also used a loaf of bakery Italian bread instead of French for no particular reason. This is fantastic, I have become hooked on it! I've made it for family gatherings and it was a hit. This can easily be used as a breakfast or dessert. I will continue to make this again and again."

MY REVIEW
[email protected] User ID: 1152827 230134
Reviewed Jul. 25, 2015

"I made this yesterday and I also cut the sugar in half. I do believe next time I will half the chips in the pudding also... It was TO DIE for yummy . It took about 65 minutes in my oven and I also topped with foil at about 50 mins. I then turned off the oven and let it cool in the oven. It did need more time but the remaining heat was perfect without risk of burning it. I was going to make the sauce but after taking the wee corner taste test when it came out of the oven (cooks prerogative!) I decided it would be too much and just topped it with whipped cream. I will make this again! Got wows from the crew. One other suggestion would be... wait until you are done soaking the bread to add the chips. They tended to melt and stick to the bowl."

MY REVIEW
Julia_in_NEK User ID: 8369004 226177
Reviewed May. 11, 2015

"So freaking delicious!!! Make sure you use a light fluffy bread. Dense bread does not work well."

MY REVIEW
gooch621 User ID: 7069389 225743
Reviewed May. 1, 2015

"WOW! Rich and delicious! This became Blueberry, White chocolate, Amaretto bread Pudding. I substituted almond extract for vanilla, and made an Amaretto sauce in place of the white chocolate sauce. DIVINE!"

MY REVIEW
7833louis User ID: 1040763 223825
Reviewed Mar. 30, 2015

"This was wonderful. After reading all the reviews, I also cut the sugar in half and that was more than sweet. Next time I will cut the sugar in half again, down to 1/2 c, until I find the "just right" amount. I made half the sauce and that was just right. I used half heavy wc and half vanilla flavored almond milk. 50 min was not enough time. At 50 min I covered it and baked it for another 20 min. It came out looking just like the picture. My guests requested the recipe - the ultimate compliment."

MY REVIEW
menosmal User ID: 7450223 119523
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!"

Loading Image