Description
A delightful dessert that combines comforting bread pudding with sweet and tangy blueberries, topped with luxurious cream anglaise.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with melted unsalted butter.
- 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.
- Pour the mixture into the greased baking dish and bake for about 45 minutes, until set and golden brown.
- 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