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
Author: Celeste Marmonde, Baton Rouge, Louisiana
Ingredients
- 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
Instructions
- Preheat oven to 350°. Grease a 9x13-inch baking dish with butter.
- 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.
- 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.
- Pour into prepared dish, and bake until set, about 1 hour. Let cool 20 minutes before serving with reserved amaretto cream sauce.
