Fabulous Bread Pudding with some Dishes thrown in for Fun

 

 

Entertaining in January comes with challenges.  Unless you decorate with snowmen (which I really don’t so much anymore) there really isn’t a color scheme to work with or napkins that seem to fit the season.  (I know ~~~ there are certainly BIGGER problems in this world of ours!)

 

I recently hosted a small group Bible Study in my home.  After our study we serve a dessert and we also have a variety of teas, coffees, and any other beverage a person might think about….again…it depends on the season.

 

Pulling out my Red Transferware dishes seemed to be appropriate as we near February.

I plan to prepare a Tablescape with these, some of my most favorite dishes one of these days soon.

Okay, dishes decided upon ~~~ CHECK~~~  Now on to deciding what to serve for dessert!  Yikes!  We have some good cooks in this group and we take our desserts seriously! LOL!

 

I asked another group of friends if they had a favorite recipe and Jennifer came up with this idea:

Emeril’s White Chocolate and Blueberry Pudding with Amaretto Cream Sauce

 

 

 

Ingredients

 

• 2 tablespoons unsalted butter, softened, plus 2 tablespoons, melted
• 4 large eggs
• 3 cups heavy cream
• 1 cup milk
• 1 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 6 cups 1/2-inch cubes day-old bread
• 6 ounces white chocolate, chopped
• 1 cup fresh blueberries
• 1/2 cup dried blueberries

Amaretto Cream Sauce:

• 1 tablespoon cornstarch
• 1/4 cup Amaretto liqueur
• 1 1/2 cups heavy cream
• 1/4 cup granulated sugar

Directions

For the Bread Pudding: Preheat the oven to 350 degree F. Butter a 10 by 14-inch baking dish with the softened butter. Whisk the eggs in a large bowl. Whisk in the cream, milk, brown sugar, vanilla, and cinnamon. Add the bread, chocolate, blueberries, and dried blueberries and stir well, then mix in the melted butter. Let sit for 30 minutes so the bread will absorb the egg mixture.

Pour into the prepared dish. Bake until firm when pressed in the center, about 1 hour. Cool on a wire rack until just warm, about 20 minutes.

For the Amaretto Cream Sauce: In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.

In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisking constantly, bring to a boil. Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding.

Serves 8-10

 

Oh My Goodness!! Is this ever delicious!!!  I highly recommend you try this if you like bread pudding.  I did substitute some half and half for part of the heavy whipping cream.  I also think you could use almond extract in place of the Amaretto if you so choose.  I did not use any dried blueberries, only the one cup of fresh. My group of friends truly loved it and they all asked for the recipe.

 

Fitting right in with our Bible Study ~~ This was a bit of Heaven on Earth!

I’m joining Michael and many other bloggers who are sharing recipes today.  Go on over and take a look at Foodie Friday.

 

We are studying “Having a Mary Heart in a Martha World” by Joanna Weaver. The first lesson was very good.  Have you read this book or been involved with the Study?

Donna