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
Reviews
How much cream for the sauce? The recipe only shows a bag of white chocolate chips. Thanks
Exactly like similar reviews..1/2 sugar, 1/2 white choc and extra egg. AHHHHMMAAZINGG!! Used scoop of vanilla ice cream on warm pudding instead of sauce. This recipe is a keeper for the fave file for sure!!!
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!
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.
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.
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.
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.
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.
So freaking delicious!!! Make sure you use a light fluffy bread. Dense bread does not work well.
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!