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Stale bread and blueberries are combined to make the dish known as blueberry bread pudding, which is then baked till golden. This comfort cuisine, like French toast casserole, is suitable for brunch or dinner. By chopping up stale bread into bite-sized pieces and letting them soak in a smooth custard made of milk, eggs, and sugar, you can make bread pudding at home. Then, bake the bread pudding until it is crunchy on the outside and tender on the inside by sprinkling the mixture with fruits, almonds, chocolate chips, or raisins. For added luxury, top the dish with cream cheese, whipped cream, vanilla ice cream, or cranberry preserves.
Basic tips
• Try to limit yourself to fresh blueberries. Before adding frozen blueberries to the bread mixture, make sure they have been completely thawed. Otherwise, instead of being roasted and crunchy, the frozen berries will melt and make the dish soggy.
• The chewiness and crispness of bread pudding might vary depending on the type of bread used. Challah, enriched French bread like brioche, or rustic loaves of sourdough or white bread are the traditional options. If you use a loaf of rye bread or any dense whole-grain bread, you will need to alter the liquid amount because they won't absorb the milk and eggs in the same way.
Ingredients
For the blueberry bread pudding
• 3 cups milk
• 3 eggs
• 1 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 tsp lemon zest
• 5 to 6 cups of day-old torn bread
• 2 cups fresh blueberries
• 3 tbsp powdered sugar
Lemon sauce
• 1 1/2 cups water
• 3/4 cup granulated sugar
• 1 1/2 tbsp cornstarch
• 1 dash salt
• 1 tbsp finely grated lemon zest
• 3 tbsp fresh lemon juice
• 1 tbsp butter
Method
For the blueberry bread pudding
• Assemble the components.
• At 350°F temperature, heat the oven. 11 by 7-inch baking dish with butter.
• In a big bowl, combine the milk, eggs, sugar, vanilla, almond flavouring, and 1/2 tsp of lemon zest.
• After adding the bread, let the mixture sit for ten to fifteen minutes.
• Fold the blueberries into the bread mixture after tossing them in a separate bowl with powdered sugar.
• Add the mixture to the baking pan that has been prepared. Before placing the baking dish in the oven, set a bigger baking or roasting pan underneath.
• The large outer pan should have about an inch of very hot water in it.
• When the bread pudding is stiff and the top is gently browned, bake it for 50 to 1 hour.
Lemon Juice
• Assemble the components.
• Using a saucepan over high heat, bring the 1 1/2 cups of water to a boil.
• In another pot, thoroughly combine the cornstarch, salt, and 3/4 cup of granulated sugar.
• Place the sugar mixture over medium-low heat and pour the boiling water over it. Stirring continuously, cook the mixture until it has thickened and become transparent.
• Add the butter and lemon juice after the lemon zest. To combine, stir.
• With the lemon sauce or another sauce or topping, serve the bread pudding. You can choose from bourbon sauce, vanilla sauce, or blueberry sauce.
