Blueberry White Chocolate Bread Pudding with Amaretto Cream Sauce

When you’re setting up for your next tailgate, try this tasty white chocolate bread pudding.

Blueberry White Chocolate Bread Pudding with Amaretto Cream Sauce
  • Unsalted butter, for greasing
  • ¼ cup amaretto liqueur
  • 1 tablespoon cornstarch
  • 4½ cups heavy whipping cream, divided
  • ¼ cup sugar
  • 4 large eggs
  • 1 cup evaporated milk
  • 1 cup firmly packed light brown sugar
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 6 cups cubed day old French bread
  • 8 ounces white chocolate, chopped
  • 1 cup fresh blueberries
  • ½ cup dried blueberries
  1. Preheat oven to 350°. Grease a 9x13-inch baking dish with butter.
  2. In a small bowl, whisk together amaretto and cornstarch. In a medium saucepan over medium-high heat, add 1½ cups cream. Cook until hot, about 5 minutes. Whisk in amaretto mixture, and bring to a boil. Lower heat and simmer until thickened, about 2 minutes. Remove from heat, add sugar, and whisk until dissolved. Set aside.
  3. In a large bowl, whisk together eggs, remaining 3 cups cream, evaporated milk, brown sugar, butter, vanilla, and cinnamon. Fold in bread, chocolate, and fresh and dried blueberries. Let stand at room temperature for 30 minutes, stirring occasionally.
  4. Pour into prepared dish, and bake until set, about 1 hour. Let cool 20 minutes before serving with reserved amaretto cream sauce.


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