White Chocolate Blueberry Bread Pudding
- 1 day old baguette
- 2 cups whole milk
- 2 teaspoons good quality vanilla
- 2 large eggs
- 1 cup Demerara sugar
- 1 cup fresh blueberries
- 1/2 cup white chocolate chips
- 2 teaspoons butter, softened (divided)
- Preheat the oven to 350 degrees.
- Slice the baguette in one-inch rounds, then cut each into 3 pieces.
- In a large bowl, whisk together the milk and vanilla, then add the bread cubes and stir to combine. Let stand for 5-10 minutes, stirring occasionally so that all of the liquid is absorbed by the bread cubes and each of the bread cubes has absorbed some of the liquid.
- In a medium bowl, whisk together the eggs and sugar until the mixture is pale yellow and fluffy.
- Add the egg mixture to the bread cubes and stir well to combine. Let stand for another 5-10 minutes.
- Gently fold in the blueberries and white chocolate chips.
- Butter a 10x10 inch glass pan using 1/2 teaspoon of the softened butter.
- Pour the bread pudding into the pan.
- Dot the top with the remaining 1 1/2 teaspoons of butter. Press any white chocolate chips that are visible on top down into the pudding.
- Bake for 45 minutes or until the top is golden brown.
- Let stand for 10 minutes before serving warm.
Prep time: 30 minutes
Cook time: 45 minutes (plus 10 minutes to stand after baking)
A lot of bread puddings need a sauce -- not this one. The sweet blueberries and the white chocolate combine with the savory ingredients to make a moist, dense and flavorful treat.
This recipe calls for such simple ingredients that it is important to use the best: good bread from the bakery, premium vanilla (not that imitation stuff at the grocery), fancy white chocolate chips, and fresh, preferably local, blue berries. The recipe might work with frozen berries, but I have never tried it.
Warning: only make this recipe when you know you are going to have friends around to help eat it.
This post is linked up over at Sweet as Sugar Cookies' Sweets for a Saturday.