Beth's Blueberry Bread Pudding

Name: Beth's Blueberry Bread Pudding
Total time: 65
Yield: 12
Ingredients: ½ cup white sugar; 3 tablespoons butter; 1 cup heavy whipping cream; ¾ cup white sugar; 3 tablespoons butter, softened; 3 eggs; 2 teaspoons vanilla extract; 3 ½ cups milk; 8 cups sourdough bread cubes; 1 ¾ cups fresh blueberries; 2 tablespoons white sugar; ½ teaspoon ground cinnamon

Recipe by Amanda F. from allrecipes.com

Dessert 1 Hr. 5 Mins.

Ingredients

12 servings

•

½ cup white sugar
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3 tablespoons butter
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1 cup heavy whipping cream
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¾ cup white sugar
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3 tablespoons butter, softened
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3 eggs

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2 teaspoons vanilla extract
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3 ½ cups milk
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8 cups sourdough bread cubes
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1 ¾ cups fresh blueberries
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2 tablespoons white sugar
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½ teaspoon ground cinnamon

Instructions

Combine 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat; cook and stir until butter is melted, 3 to 4 minutes. Stir cream into butter mixture; bring to a boil, reduce heat, and simmer until golden sauce is slightly thickened, 5 to 10 minutes. Pour golden sauce into a bowl and cover with plastic wrap.
Preheat oven to 350 degrees F (175 degrees C).
Beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract; beat until fluffy, 2 to 3 minutes. Slowly pour milk into butter-egg mixture while continuing to stir until evenly combined.
Preheat oven to 350 degrees F (175 degrees C).
Place bread cubes in a large bowl. Pour milk mixture over bread; let stand until bread is moistened, about 5 minutes. Fold blueberries into bread mixture; transfer to a 3-quart baking dish.
Mix 2 tablespoons sugar and cinnamon together in a bowl; sprinkle over bread mixture. Drizzle 1/3 cup golden sauce over bread mixture.
Bake in the preheated oven until a knife inserted in the center of the bread pudding comes out clean, about 35 minutes. Serve bread pudding with remaining golden sauce.