Blueberry bread pudding with blueberry ginger sauce recipe

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  • Yield: 8 to 10 Servings


Blueberry Ginger Sauce
  • 2 cups fresh or frozen blueberries
  • ½ cup sugar
  • 1 tablespoon chopped crystallized ginger or ½ teaspoon ground ginger
  • 1½ cups sugar
  • 4 eggs
  • 1 cup whipping cream
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • One 16- ounce loaf challah bread, cut into 2- inch cubes
  • 1 cup fresh or frozen blueberries
  • Whipped cream, optional
How to Make It
  1. To prepare the sauce, combine the blueberries, sugar, ginger, and ¼ cup water in a medium saucepan. Bring to a boil, reduce the heat to a simmer, and cook for 3 to 5 minutes until the sauce thickens.
  2. To prepare the pudding, preheat the oven to 375°F. Lightly grease a 13 × 9- inch baking pan.
  3. Beat the sugar and eggs with a mixer at medium speed until fluffy. Add the whipping cream, milk, vanilla, and nutmeg; beat until blended. Fold in the bread cubes and blueberries. Pour into the baking pan. Let stand for 5 minutes.
  4. Bake for 40 to 45 minutes. Cool in the pan for 5 minutes. To serve, top with Blueberry Ginger Sauce and whipped cream, if desired.

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