Blueberry Bread Pudding
Blueberry Bread Pudding
Cooking Instructions
- 1
Prepare sauce. In a medium saucepan combine butter and sugar. Cook and stir over low heat until butter is melted. Stir in cognac and heavy cream. Bring to a boil, reduce heat, simmer for 8 minutes until it slightly thickens. Refrigerate sauce if not using within two hours.
- 2
Preheat oven to 350 degrees F.
- 3
In a large bowl beat butter and 3/4 cup of sugar on medium/high speed until well combined.
- 4
Add eggs and vanilla, beat for 3 minutes. Slowly stir in milk.
- 5
Place bread in a large bowl. Pour milk mixture over bread and let stand for at least 5 minutes. Stir in blueberries carefully.
- 6
Transfer to ungreased 3-qt rectangular baking dish.
- 7
Sprinkle the turbinado sugar and cinnamon over bread mixture. Drizzle 1/3 cup of sauce over the mixture.
- 8
Bake for 35 minutes or until a knife comes out clean. Serve warm with warm sauce.
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