Blueberry Bread Pudding with Blueberry Sauce

By stancec44

Ingredients

• 5 cups dried French bread cubes*
• 1 cup blueberries
• 1/2 cup chopped pecans, toasted
• 1/3 cup flaked coconut, toasted
• 2 eggs, lightly beaten
• 2 1/4 cups milk
• 1/2 cup granulated sugar
• 1/4 cup butter, melted
• 1 tablespoon vanilla
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Blueberries (optional)
• Powdered sugar (optional)
• 1 recipe Blueberry Sauce
• BLUEBERRY SAUCE
• 1/2 cup blueberries
• 2 tablespoons whipping cream
• 1 1/2 cups powdered sugar
• 1 teaspoon light-color corn syrup
• 1/2 teaspoon vanilla
• Whipping cream

Details

Servings 9
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 350 degrees F. Spread bread cubes in an ungreased 2-quart square baking dish. Gently stir in 1 cup blueberries, pecans, and coconut.
In a large bowl combine eggs, milk, granulated sugar, melted butter, vanilla, cinnamon, and nutmeg. Pour egg mixture evenly over bread mixture. Press lightly with the back of a large spoon to moisten all of the ingredients.
Bake about 50 minutes or until top is evenly puffed and a knife inserted in the center comes out clean.
Cool on a wire rack for 30 to 45 minutes. If desired, top with additional blueberries and sprinkle lightly with powdered sugar. Serve warm with Blueberry Sauce.

BLUEBERRY SAUCE
In a blender combine blueberries and 2 tablespoons whipping cream. Cover and blend until blueberries are pureed. Strain mixture through a fine-mesh sieve into a bowl, pressing berries with a spoon to release their juices. Stir powdered sugar, corn syrup, and vanilla into strained mixture. Stir in enough additional whipping cream, 1 teaspoon at a time, to reach drizzling consistency.