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Heavenly Blueberry Bread Pudding with Vanilla Cream Sauce
A warm heavenly dessert! NOTE: If you are using a baking dish instead of ramekins see notes below on adjusting baking time.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Bread Pudding:
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5
cups
Italian or French Bread, cut into 1" cubes (best if day old)
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1 3/4
cups
heavy whipping cream
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4
large
eggs
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1 1/4
cups
granulated sugar, I used coconut sugar
-
1 1/2
teaspoons
vanilla paste, or teaspoon vanilla extract
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1 1/4
cups
fresh blueberries, rinsed (if out of season use frozen)
Vanilla Cream Sauce:
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1
cup
heavy whipping cream
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1 1/2
Tablespoons
granulated organic sugar, again I use coconut sugar
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1
tsp
vanilla paste
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Preheat oven to 350. Butter bottom and sides of four 12 to 14 oz ramekins or one 13x7x2 glass baking dish. Place rack in center of oven.
Bread Pudding:
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In a large bowl whisk cream, eggs, sugar and vanilla paste till well combined.
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Add day old bread cubes, mix well.
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Gently fold in blueberries.
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Let sit for 10 minutes so bread absorbs liquid.
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Separate evenly into ramekins or pour all into single baking baking dish.
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Dust with a little more sugar if desired.
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Bake for 25 minutes or until set. (If using a single baking dish instead of ramekins it may take more like 30-35 minutes)
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Drizzle with cream sauce and serve.
Cream Sauce:
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Place all three ingredients into small sauce pan. Heat on low till warm. Pour over bread pudding and serve.
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Serves 4-8 (depending on if you share)