Michelle Rogers' White Chocolate
Blueberry Bread Pudding
Ingredients:
- Butter for greasing pan
- 1/4 cup melted butter
- 1/4 cup Amaretto liqueur
- 1 cup firmly packed light brown sugar
- 1 Tbs cornstarch
- 1 tsp vanilla extract
- 4.5 cup heavy whipping cream, divided
- 1/2 tsp ground cinnamon
- 1/4 cup sugar 1/8 tsp ground nutmeg
- 4 large eggs
- 6 cups cubed dried French bread
- 1 cup whole milk
- 1/4 tsp kosher salt
- 8 oz white chocolate chips or chunks
- 1 cup fresh blueberries
- 1/3 cup dried blueberries
- 1/4 cup sliced almonds
Instructions:
- Preheat oven to 350 degrees, and grease 9x13 baking pan or individual ramekins.
- In a large bowl, whisk together eggs, 3 cups of heavy whipping cream, milk, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt.
- Fold in bread and let stand 30 minutes at room temperature. Stir occasionally.
- After 30 mins, mix in white chocolate and blueberries. Pour mixture into baking pan(s) and sprinkle almonds on top.
- Bake for 1 hour for 9x13 dish, or approximately 20 mins for individual ramekins, until set.
- To make Amaretto Cream, whisk together amaretto, remaining heavy whipping cream, and cornstarch in a small bowl.
1 comment
My hisband and I were at the Valentines evening cooking class and I can’t get that crab bisque off my mind! Any chance of sending me that recipe?
This bread pudding was so very rich and indulgent! Delish!!!! : )