You have to love a food like bread pudding that gives an ingredient a second chance. It’s kind of like the ultimate makeover story. Take some stale crusty old bread that no one wants, soak it in a mixture of cream, eggs, and sugar. Bake it until it’s warm, and- Voila!
You’ve turned an ugly duckling into a beautiful swan.
My father always disparaged bread pudding as soggy ole bread, so it wasn’t until I was in my 30s that I realized what a rich and delicious dessert bread pudding is. It has become possibly my favorite dessert- when done right. Because admittingly, there are quite a few lackluster bread puddings out there. Restaurants, listen up.
Raisins, which are one of my least favorite foods, are way overplayed in bread pudding. Just my opinion of course. Feel free to disagree.
Bread pudding with blueberries? That’s something I find much more interesting and delicious. Especially when we’re talking about a combo of fresh blueberries and dried blueberries paired with white chocolate. Sounds good doesn’t it?
But…. it get’s even better. It’s topped with crunchy almonds and literally drowning in amaretto cream. Is there anything better than amaretto cream? If you think not, check out this Almond Cake with Amaretto Filling recipe. It’s maybe the best cake ever.
Sorry to digress. Amaretto Cream can do that to a girl.
If you’re a bread pudding lover, you need to try this Blueberry White Chocolate Bread Pudding recipe. And even if you’re not, you should still try this recipe. You will become a bread pudding lover. Or at least make the amaretto cream and just drink it in a glass. (Yeah, I can admit I thought about it.)
- butter, for greasing
- 1/4 cup amaretto liqueur
- 1 tablespoon cornstarch
- 4 1/2 cups heavy whipping cream, divided
- 1/4 cup sugar
- 4 large eggs
- 1 cup whole milk
- 1 cup firmly packed brown sugar
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- pinch of nutmeg
- 1/4 teaspoon kosher salt
- 6 cups cubed day old French bread
- 8 ounces white chocolate, chopped
- 1 cup fresh blueberries
- 1/3 cup dried blueberries
- 1/4 cup sliced almonds
In a large bowl, whisk together eggs, 3 cups of cream, milk, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt. Fold in bread and let stand 30 minutes at room temperature. Stir occasionally.
Meanwhile, whisk together amaretto and cornstarch in a small bowl. In a medium saucepan, heat 1 1/2 cups cream over medium-high heat. Cook until hot, about 5 minutes. Whisk in amaretto mixture and bring to a boil. Lower heat and simmer for about 2 minutes, until thickened. Remove from heat and whisk in sugar. Set aside.
Preheat oven to 350 degrees and grease a 9x13-inch baking dish with butter.
Mix white chocolate, and all blueberries into bread mixture.
Pour mixture into prepared dish and sprinkle almonds on top.
Bake for 1 hour, or until set. Let cool 20 minutes before serving with amaretto cream.
You can bake in several smaller baking dishes (I used mini pie pans) or individual sized ramekins. Adjust the baking time down since they will cook faster.
The amaretto cream can be made a day or 2 in advance and refrigerated.
Recipe Source: adapted from Emeril Lagasse
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