White Chocolate & Blueberry Bread Pudding
I’ve made this bread pudding so many times for dessert, breakfast, brunch, and parties. It is one of the most requested recipes I have, and it is so easy to prepare. The use of fresh blueberries and dried blueberries add two different flavors and textures. Be sure to use high quality white chocolate and never use whole wheat bread for this dessert.
( Recipe from Emeril Lagasse, 2002)
2 tbsp. unsalted butter, melted
4 large eggs
3 cups heavy cream
1 cup milk
1 cup packed light brown sugar
1 tsp. vanilla extract
½ tsp. ground cinnamon
6 cups ½-inch cubes day-old bread
6 ounces white chocolate, chopped
1 cup fresh blueberries
½ cup dried blueberries
Amaretto cream sauce:
1 tbsp. cornstarch
¼ cup Amaretto liqueur
1 ½ cups heavy cream
¼ cup granulated sugar
For the bread pudding, preheat oven to 350 degrees. Butter a 10X14” baking dish. Whisk the eggs in a large bowl. Whisk in the cream, milk, brown sugar, vanilla, and cinnamon. Add the bread, chocolate, blueberries, and dried blueberries and stir well. Mix in the melted butter. Let sit for 30 minutes so the bread will absorb the egg mixture.
Pour into the prepared dish. Bake until firm when pressed in the center, about 1 hour. Cool on a wire rack until just warm, about 20 minutes.
For the Amaretto cream sauce: in a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth. In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisking constantly, bring to a boil. Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add sugar, whisking until dissolved. Let cool to room temperature before serving with the bread pudding.