This delicious Blueberry Bread Pudding is an easy make-ahead dessert and the Maple Whiskey Sauce is a one of a kind topping!
In May of 2014 we received a beautiful invitation to Debbie and Phil's Gr8 Dinner with the theme "Memories from our Mother's Kitchen."
I was asked to prepare and bring one of my mom's recipes that reminded me of her. I had two favorites that I wanted to share with my Gr8 friends. My mom's "No Fail Chocolate Cake" and my mother-in-law's "Blueberry Bread Pudding with Maple Bourbon Sauce."
So yes, I brought two desserts! Double the deliciousness! Both recipes are easy to prepare and can be done ahead of time so it was fun to bring both.
This recipe is super easy to prepare!
- Cut your store bought bread.
- Add ½ of the bread, ½ of the frozen blueberries and all the liquid to the pan.
- Add the rest of the bread and blueberries and press down with your fingers so all bread has absorbed some of the liquid.
- Top with sugar and bake for an hour.
- Fresh out of the oven!
- While the pudding is baking, make the sauce on the stovetop. Once baked enjoy warm or at room temperature!
My dear mother-in-law was a wonderful cook! I always looked forward to walking into her house, seeing the menu taped on the fridge and smelling the amazing aroma coming from her kitchen. The first time she made this bread pudding I knew it was a keeper and one I would make time and time again and certainly share with my foodie friends! I hope you try it and if you do, please let us know here at Great 8 Friends!
Other dishes served at this Gr8 Dinner:
- Annette's Brisket and Fried Corn
- Brocccoli Rabe
- Spiced Salad
- Fresh Tomato Bruschetta
- Prosciuttto & Melon
- Ginger Mojito
Blueberry Bread Pudding with Maple Whiskey Sauce
- 8 cups egg bread, brioche, or challah, cubed (day old white bread or french bread also works)
- 10 ounces frozen blueberries, do not thaw
- 2 cups milk, I use whole milk or 2%
- ½ cup + 2 Tablespoons granulated sugar, divided
- 3 eggs
- 2 egg yolks
- 1 ½ teaspoons vanilla
Maple Whiskey Sauce
- 8 ounces whipping cream
- 2 rounded Tablespoons crème fraîche or sour cream
- 2 egg yolks
- 2 Tablespoons brown sugar, light or dark
- 1 teaspoon cornstarch
- ¼ cup maple syrup
- 2 Tablespoons whiskey
Blueberry Bread Pudding
- Preheat oven to 350 ℉.
- Butter a 2 quart baking dish.
- Whisk together the milk, ½ cup of sugar, eggs, egg yolks and vanilla.
- Place ½ of the bread on the bottom of the baking dish.
- Top the bread with ½ of the frozen blueberries.
- Pour the liquid custard mixture over the bread and blueberries.
- Layer the rest of the bread on top.
- Add the last ½ of the frozen blueberries on top of the bread.
- With your hand, press down the top layer of bread and blueberries to absorb some of the liquid.
- Sprinkle with 2 Tablespoons of sugar.
- Bake for approximately 1 hour until puffed, golden brown and tip of knife inserted in center comes out clean.
Maple Whiskey Sauce
- Whisk egg yolks, brown sugar and cornstarch together in a bowl.
- Bring the whipping cream and crème fraîche or sour cream to a simmer in a medium pan.
- Gradually whisk the cream into the egg yolk mixture.
- Return mixture into the pan.
- Stir over low heat for about 3 minutes until the custard thickens.
- Strain custard into a bowl.
- Mix syrup and whiskey into custard.
- Serve sauce warm on top of the bread pudding.
Gr8 Do-Ahead Tip:
- Blueberry Bread Pudding - before step 10 above, cover and refrigerate for up to 8 hours. Add 10 minutes to baking time.
- Maple Whiskey Sauce - the sauce can be made up to 2 days ahead of time and re-warmed either on the stove or in the microwave.
Delicious the next day:
- Just warm the bread pudding and the maple bourbon sauce in the microwave and enjoy!