Blueberry Bread Pudding with Amaretto Cream Sauce

 
 
       

 

Ingredients

Blueberry Bread Pudding
1 pkg Udi’s Blueberry Muffins
2 tablespoons butter softened
2 tablespoons butter melted
2 eggs
3 cups milk
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cup fresh or frozen blueberries

Amaretto Cream Sauce
1 tablespoon cornstarch
1/4 cup amaretto liqueur
1 1/2 cup Half & Half
1/4 cup granulated sugar

Directions

Blueberry Bread Pudding
1. Preheat oven to 350 degrees F. With 2 tablespoons softened butter, grease a 9 × 9 baking dish.
2. Break muffins into little pieces approximately the size of a dime.
3. In a large bowl whisk the eggs, milk, brown sugar, vanilla and cinnamon together. Add the muffin pieces and blueberries and mix well. Stir in the melted butter. Let sit for 30 minutes so the muffins will absorb the milk/egg mixture.
4. Pour into the prepared dish. Bake until firm when pressed in the center, about 1 1/2 hrs. Let cool about 20 minutes.

Amaretto Cream Sauce
1. In a small bowl, dissolve the cornstarch in the amaretto and whisk until smooth.
2. In a medium saucepan, scald Half & Half over medium heat. Add the amaretto mixture to the hot Half & Half and whisk constantly till mixture comes to a boil.
3. Reduce heat and cook whisking for 30 seconds. Remove from heat and add sugar. Whisk until dissolved. let cool to room temperature before serving with the bread pudding.
Serve warm *You can make ahead and warm the sauce just before serving.

 

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