Blueberry Bread Pudding with Golden Dessert Sauce

My friend, Donna, walked into work with this bread pudding five or six years ago, and it has since become our traditional Christmas breakfast. The bread pudding itself is mouth-watering, then top it generously with the sweet & rich dessert sauce (I double the recipe). My parents (and whomever sleeps over at their house Christmas Eve) also get to partake in this delicious annual indulgence. Next year, I’ll prepare a double batch because I found myself rationing it this year, and it’s just no fun to ration the good stuff! 

Donna’s sister wrote down the recipes for us, and I’m copying from her. I do not know the originator of either recipe, but whoever you are, “Thanks!” For smoother prep., make the Golden Dessert Sauce first. 

Golden Dessert Sauce (double this)
3 Tbsp. butter
1/2 c. sugar
1 c. whipping cream

In medium saucepan, combine butter and sugar. Cook and stir over low heat until butter melts. Stir in whipping cream. Boil gently, uncovered for 5-10 minutes or until mixture is slightly thickened. Set aside (may need to reheat and stir before serving). 

Blueberry Bread Pudding
3 Tbsp. butter, softened
3/4 c. sugar
3 eggs
2 tsp. vanilla
3 1/2 c. milk
8 c. bread cubes (I use a large loaf of day old french bread from my grocer)
1 3/4 c. blueberries
2 Tbsp. sugar
1/2 t. ground cinnamon 

Pre-heat oven to 350°

In large mixing bowl, beat butter and the 3/4 cup sugar with an electric mixer on medium to high-speed until well combined. Add eggs and vanilla; beat 2-3 minutes or until fluffy. Slowly stir in the milk. Place bread cubes in a large bowl. Pour milk mixture over the bread. Let stand 20-minutes. Stir blueberries into bread mixture; transfer to a non-greased 9 1/2 x 11 dish. Combine the sugar and cinnamon, sprinkle evenly over bread mixture. Drizzle 1/3 cup of the Golden Dessert Sauce over the top. Bake 35-40 minutes, or until inserted knife comes out clean. Serve warm with remaining Golden Dessert Sauce. 

© Amy Carpenter @ Afternoon Popcorn Snack, 2013

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