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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (349g) Recipe makes 10 servings |
||
| Calories 702 | ||
| Calories from Fat 125 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.9g | 21% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 144mg | 48% | |
| Sodium 1221mg | 50% | |
| Potassium 402mg | 11% | |
| Total Carbohydrate 120.4g | 40% | |
| Dietary Fiber 6.2g | 24% | |
| Sugars 21.2g | ||
| Protein 22.8g | 45% | |
Blueberry Bread Pudding With Custard Sauce
By: Sharon123
Nov 11, 2002
Blueberries are so yummy, especially in this dessert! Cook time includes time for makeing sauce. The sweet dessert known as Bread pudding (not be confused with bread and butter pudding) is rather more popular in the UK than in the US, but it is hardly unknown in America, especially in the south. Bread Pudding has been around a long time. It’s been around in England since the 13th century. It has its origins as a source of food for the poorer elements of society, and was in fact called “Poor Man’s Pudding”.
SERVES 10
Ingredients
Pudding
- 2 tablespoons butter or margarine
- 4 eggs, beaten
- 2 1/2 cups milk
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 8 cups French bread cubes (1/2-inch)
- 2 cups fresh blueberries
- 1 teaspoon grated fresh lemon rind
Custard Sauce
- 2 eggs
- 2 tablespoons sugar
- 1 dash salt
- 1 cup milk, scalded
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon grated fresh lemon rind
Directions
1
Pudding: Melt butter in a 13x9x2-inch baking dish; set aside.2
Combine next 4 ingredients in a large bowl; beat well.3
Add bread cubes, and let stand 5 minutes.4
Fold in blueberries and lemon rind; spoon into prepared dish.5
Bake at 350* for 35 minutes or until lightly browned and puffed.6
Serve warm with Custard Sauce.7
Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.8
Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly.9
Bring water in bottom of double boiler to a boil.10
Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens.11
Cool slightly.12
Add vanilla and lemon rind.13
Yield: 1 1/3 cups.
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Browse similar recipes by category
- Course > Desserts > Puddings & Mousses
- Main Ingredient > Fruit > Berries > Blueberries
- Cuisine > European > Western > French
- Cuisine > European > Western > Belgian
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: katew
On Jul 6, 2008
Absolutely gorgeous - I used frozen berries and sourdough bread with a wonderful result and served it with yoghurt, Made for ZWT 4
From: caffeine junkie
On Aug 20, 2006
I have to agree with Marie, this was an awesome recipe! I work with kids and we had tons of leftover bread after an activity. My boss loves bread pudding so she asked me to make some. I also had blueberries, so I decided to use this recipe. It stayed deliciously moist for hours after I baked it. I was trying to be Wonder Woman and tried to do too many things at once, and ended up overcooking my custard sauce. It still tasted good, but I'll definitely pay more attention next time! I ended up using Vanilla Sauce (Vanilla Sauce), but I know it would have been so awesomely good with that custard sauce!
From: Park Rangerette
On Jul 13, 2009
This was really good! I don't like overly sweet blueberry recipes and this one was just perfect - the right amount of "sweet" and "fresh" with the berries. For some reason my bread pudding took longer than 35 min. to bake - closer to an hour really - but it was easy to tell when it was done. Thank you so much for this recipe Sharon; it's a keeper!
From: Chef #517264
On Aug 13, 2009
I just made this bread pudding and it is excellent. Next time I will use a few more berries or use a smaller dish. I served it with vanilla ice cream rather than the custard sauce
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