Blueberry Bread Pudding

Ingredients

• white sugar (0.5 cup)
• unsalted butter (3 tablespoons)
• heavy whipping cream (1 cup)
• white sugar (0.75 cup)
• unsalted butter (3 tablespoons)
• eggs (3 )
• vanilla extract (2 teaspoons)
• milk (3.5 cups)
• sourdough bread cubes (8 cups)
• fresh blueberries (1.75 cups)
• ground cinnamon (0.5 teaspoon)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat. Cook and stir until butter is melted, 3 to 4 minutes. Stir cream into butter mixture. Bring to a boil, reduce heat, and simmer until golden sauce is slightly thickened, 5 to 10 minutes. Pour golden sauce into a bowl and cover with plastic wrap. Set aside.
3. Beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla. Beat until fluffy, 2 to 3 minutes. Slowly pour milk into butter-egg mixture while continuing to stir until evenly combined.
4. Place bread cubes in a large bowl. Pour milk mixture over bread. Let stand until bread is moistened, about 5 minutes. Fold blueberries into bread mixture. Transfer to a 3-quart baking dish.
5. Mix 2 tablespoons sugar and cinnamon together in a bowl. Sprinkle over bread mixture. Drizzle 1/3 cup reserved golden sauce over bread mixture.
6. Bake in the preheated oven until a knife inserted in the center comes out clean, about 35 minutes. Serve bread pudding with remaining golden sauce.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 411
• fat: 17 g
• sats: 10 g
• carbs: 57 g
• fibre: 2 g
• protein: 10 g
• salt: 0 g