Blueberry Bread Pudding with Cream Anglaise

Blueberry Bread Pudding with Cream Anglaise is a delightful dessert that combines the comforting flavors of bread pudding with the sweet and tangy burst of blueberries. This recipe is perfect for a cozy family gathering or a special occasion. The luscious cream anglaise adds a luxurious touch, making each bite an indulgent experience.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 350
• Protein: 8g
• Carbohydrates: 56g
• Fat: 12g
• Fiber: 2g
• Sugar: 25g
• Sodium: 150mg

Why Make This Blueberry Bread Pudding with Cream Anglaise

Blueberry Bread Pudding with Cream Anglaise is a heartwarming dessert that embraces the comforting essence of traditional bread pudding while elevating it with the beauty of blueberries. The sweet, creamy texture of the pudding, matched with the richness of the cream anglaise, creates a perfect balance. It’s an excellent way to use stale bread and showcases seasonal blueberries beautifully. This recipe is an inviting choice for brunch, potlucks, or a family dinner and promises to impress your guests!

How to Make Blueberry Bread Pudding with Cream Anglaise

Crafting this delicious dessert involves a few simple steps. From prepping your ingredients to savoring the final product, each phase is filled with the scent of vanilla and the fresh aroma of baked blueberries.

Ingredients:

• 1 loaf sliced potato bread (cut into cubes)
• 4 cups whole milk
• 3 large eggs
• 1 ½ cups granulated sugar
• 2 tablespoons pure vanilla
• 1 teaspoon ground cinnamon
• 2 cups blueberries (fresh or frozen)
• 2 ounces unsalted butter (optional, melted)
• 1 cup whole milk
• ⅓ cup half and half (or heavy cream)
• ⅓ cup granulated sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla

Directions:

Step 1: Preparation

Begin by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with melted unsalted butter, ensuring even coverage for easy serving later.

Step 2: Mixing

In a large mixing bowl, whisk together 4 cups of whole milk, 3 large eggs, 1 ½ cups of granulated sugar, 2 tablespoons of pure vanilla, and 1 teaspoon of ground cinnamon until smooth. Next, gently fold in the cubed potato bread and blueberries, ensuring every piece of bread is coated in the mixture.

Step 3: Cooking

Pour the bread and blueberry mixture into the prepared baking dish. Bake for about 45 minutes, or until the pudding is set and the top is golden brown. The edges should be slightly crispy while the center remains soft and custardy.

Step 4: Finishing

While the bread pudding bakes, prepare the cream anglaise. In a saucepan, combine 1 cup of whole milk, ⅓ cup of half and half (or heavy cream), ⅓ cup of sugar, 4 large egg yolks, and 1 teaspoon of pure vanilla. Cook on low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Strain the sauce into a bowl to remove any bits.

How to Serve Blueberry Bread Pudding with Cream Anglaise

Serve the warm blueberry bread pudding drizzled with the smooth cream anglaise. For an extra touch, garnish with fresh blueberries or a dusting of powdered sugar. This dessert is perfect for warm evenings, special gatherings, or as a comforting sweet treat during colder months.

How to Store Blueberry Bread Pudding with Cream Anglaise

Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. The cream anglaise can also be refrigerated for up to 3 days, but it may need to be gently re-warmed before serving.

Expert Tips for Perfect Blueberry Bread Pudding with Cream Anglaise

• For a richer flavor, use day-old or stale bread; it absorbs the custard better.
• Experiment with different berries, like raspberries or blackberries, based on your preference.
• If using frozen blueberries, there’s no need to thaw them; just add them directly to the mix.
• Check for doneness by inserting a toothpick; it should come out clean when the pudding is ready.
• Feel free to add a splash of lemon juice or zest to brighten the flavors of the pudding!

Delicious Variations

• Banana Blueberry Bread Pudding: Add mashed ripe bananas to the mixture for a fruity twist.
• Chocolate Chip Blueberry Bread Pudding: Fold in chocolate chips along with the blueberries for a decadent treat.
• Spiced Bread Pudding: Substitute cinnamon with nutmeg or allspice for a different flavor profile.
• Vegan Version: Replace eggs with flaxseed meal and use almond milk or coconut milk instead.

Frequently Asked Questions

• Can I use other types of bread for this recipe?
  Yes! While potato bread is soft and absorbs the custard well, you can use brioche, challah, or even whole wheat bread for a healthier option.

• Can I make it ahead of time?
  Absolutely! You can assemble the bread pudding a day ahead and refrigerate it before baking. Just make sure to bake it fresh before serving.

• Is it okay to use frozen blueberries?
  Yes, frozen blueberries work perfectly in this recipe. They will add a burst of flavor and color just like fresh ones.

• Can I double the recipe?
  Yes, you can double the recipe; just use a larger baking dish and adjust the cooking time as needed.

• How can I make the cream anglaise thicker?
  To thicken your cream anglaise more, continue to cook it on low heat while whisking until you reach your desired consistency.

Conclusion

Blueberry Bread Pudding with Cream Anglaise is not just a dessert; it’s an experience to be shared with loved ones. The harmony of soft, fluffy bread infused with blueberries, complemented by a rich and creamy sauce, makes it a must-try recipe in any household. We hope you feel inspired to whip up this delicious treat! Enjoy every warm, sweet bite!

Blueberry Bread Pudding with Cream Anglaise

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• Author: lydia
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delightful dessert that combines comforting bread pudding with sweet and tangy blueberries, topped with luxurious cream anglaise.

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Ingredients

Scale 1x2x3x

• 1 loaf sliced potato bread (cut into cubes)
• 4 cups whole milk
• 3 large eggs
• 1 ½ cups granulated sugar
• 2 tablespoons pure vanilla
• 1 teaspoon ground cinnamon
• 2 cups blueberries (fresh or frozen)
• 2 ounces unsalted butter (optional, melted)
• 1 cup whole milk
• ⅓ cup half and half (or heavy cream)
• ⅓ cup granulated sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with melted unsalted butter.
2. In a large mixing bowl, whisk together 4 cups of whole milk, 3 large eggs, 1 ½ cups of granulated sugar, 2 tablespoons of pure vanilla, and 1 teaspoon of ground cinnamon until smooth. Gently fold in the cubed potato bread and blueberries.
3. Pour the mixture into the greased baking dish and bake for about 45 minutes, until set and golden brown.
4. While the bread pudding bakes, prepare the cream anglaise by combining 1 cup of whole milk, ⅓ cup half and half, ⅓ cup sugar, 4 large egg yolks, and 1 teaspoon of pure vanilla in a saucepan. Cook on low heat while stirring until thickened, then strain into a bowl.

Notes

Serve warm drizzled with cream anglaise. Store leftovers in an airtight container for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 25g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 190mg