Blueberry Bread Pudding with Blueberry Ginger Sauce

By Hklbrries

Ingredients

• Blueberry Ginger Sauce:
• 2 cups fresh or frozen blueberries
• 1/2 cup sugar
• 1 tbsp crystallized ginger or 1/2 tsp dried ginger
• 1/4 cup water
• Pudding:
• 1 1/2 cups sugar
• 4 large eggs
• 1 cup whipping cream
• 2 cups milk
• 1 tsp vanilla extract
• 1/2 tsp nutmeg
• 1 (16 ounce) loaf challah or French bread, cut into 2-inch cubes
• 1 cup fresh or frozen blueberries

Preparation

Step 1

For the sauce, combine blueberries, sugar, ginger and water in medium saucepan. Bring to a boil over medium-high heat, reduce heat to low and simmer 3 to 5 minutes or until sauce thickens.

For the pudding, preheat oven to 375 F. Lightly grease a 13-by-9-inch baking pan. In large bowl, beat sugar and eggs at medium speed with an electric mixer until flluffy. Add whipping cream, milk, vanilla and nutmeg, beating until blended. Fold in bread cubes and blueberries. Pour into baking pan. Let stand 5 minutes. Place in oven and bake 40 to 45 minutes. Cool in pan 5 minutes. To serve, top with Blueberry Ginger Sauce and whipped cream, if desired.