Blueberry Bread Pudding With Spiced Blueberry Sauce Recipe - eggs

Method

• Garnish: Confectioners Sugar for Dusting
• 1.
• Bread Pudding: In a large bowl, whisk Large eggs, cream, lowfat milk, granulated sugar, vanilla, nutmeg and salt.
• Butter a shallow 3- quart baking dish with 1 tbsp butter.
• In large non-stick skillet, heat half the remaining butter over medium high heat; add in half the bread cubes.
• Saute/fry for 8 min, tossing and stirring frequently till lighlty browned.
• Add in to cream mix in bowl.
• In the remaining butter, saute/fry remaining bread as directed.
• Add in to bowl along with the blueberries.
• Stir till bread is proportionately moistened and pour into the prepared dish.
• Cover and chill overnight.
• 2.
• Blueberry Sauce: In a food processor, process blueberries till pureed; pour into a medium saucepan and stir in the granulated sugar.
• Bring to a boil.
• Boil over a medium heat for 5 min.
• Scrape mix through a fine-mesh sieve into 1 quart measure bowl.
• Stir in the remaining ingredients and leave to cold.
• Chill for up to 3 days.
• 3.
• Prehaet oven to 350F.
• Bring 8 c. of water to a boil.
• Uncover bread mix.
• Placce baking dish in a large roasting pan and pour sufficient boiling water into the roasting pan to come halfway up the sides of the baking dish.
• Bake for 1 hr and 10 min, covering the top of the pudding with foil if browning too quickly, till knife inserted into the center comes out slightly wet.
• Let cold on a wire rack till the pudding is hot.
• Reheat blueberry sauce in a microwave till hot.
• 4.
• To serve, dust top of the pudding with confectioners sugar and serve with the blueberry sauce.
• NOTES : Ideal for a Christmas Brunch!
• And it can be prepared well in advance of the big day!