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Blueberry Bread Pudding

Blueberry Bread Pudding

Old fashioned bread pudding gets dressed up with tasty blueberries and decadent Grand Marnier sauce for a delicious dessert.
Course Dessert
Keyword Blueberry Bread Pudding, Bread Pudding
Servings 12
My Island Bistro Kitchen Barbara99

Ingredients

Pudding:

  • 4 cups whole milk
  • 1 – 1 pound loaf of soft French bread
  • 4 eggs
  • cup sugar
  • ½ tsp salt
  • 2 tsp vanilla
  • 2 tsp grated orange rind
  • ½ tsp cinnamon
  • tsp nutmeg
  • 2 tbsp maple syrup
  • 3 tbsp melted butter
  • 2 cups high-bush blueberries, fresh or frozen

Grand Marnier Brown Sugar Sauce:

  • 1 cup brown sugar
  • 3 tbsp cornstarch
  • dash of salt
  • 2 cups boiling water
  • 2 tbsp corn syrup
  • tbsp Grand Marnier
  • 2 tsp vanilla
  • ¼ cup butter

Instructions

For the Pudding:

  1. Assemble ingredients.
  2. Preheat oven to 325°F.
  3. Grease or line 9”x13” pan with greased tin foil.
  4. In large bowl, break the French bread into small pieces, crusts and all. Pour 4 cups of milk over the bread. Cover and let sit for 30 minutes then handcrush mixture until well blended.
  5. In separate bowl, beat the eggs well. Add the sugar and beat again. Add the salt, vanilla, grated orange rind, cinnamon, nutmeg, maple syrup, and butter. Blend well. Pour over bread-milk mixture and mix well.
  6. Lastly, gently fold in the blueberries being careful not to break the berries. Pour into prepared pan. Smooth batter evenly in pan. Place pan inside a larger pan. Place on oven rack in upper part of oven. Carefully pour hot water into exterior pan until the water reaches about ½ way up the sides of the pudding pan.
  7. Bake for about 50 minutes or until top of pudding is nicely tanned and it springs back to a light touch and/or a cake tester (or toothpick) inserted into 2-3 places in the pudding comes out clean.
  8. Remove from oven and water bath and transfer pudding pan to a rack to rest for 20 minutes. Slice into 12 pieces and serve warm with a brown sugar sauce, lemon curd, crème anglaise, or ice cream.

For the Sauce:

  1. In saucepan, mix the brown sugar, cornstarch, and salt together well. Add the boiling water, corn syrup, Grand Marnier, and vanilla together. Mix well. Add butter. Microwave until sauce boils and reaches desired consistency. Serve over blueberry bread pudding.

Recipe Notes

Yield: 12 servings and Apx. 2½ cups sauce