Blueberry Bread Pudding

Last night I tried a new bread pudding recipe that I got from our local newspaper.  It was submitted by Sharon Heethuis.  It's called Over the Top Blueberry Bread Pudding.  If you make it exactly according to the recipe it would be quite over the top with a white chocolate sauce to pour over top!  I scaled it back a little (no sauce, less chocolate).  But it was still so good  (then again I've never met a bread pudding I didn't like :P)!  The main thing that makes it a bit more over the top is adding white chocolate chips.  I know they aren't healthy.  But I did add a few.  Blueberries are in season right now, so it's the perfect time to make this.  We all enjoyed it.  I would definitely make it again.  It would be great with some peaches added as well.  Blueberries and peaches always go well together.  You can absolutely make it without the chocolate chips...it just won't be so over the top :)

I only made a half recipe.  I'll post the full recipe, with some healthier substitutes.  You can make it gluten free by using gluten free bread.  You could even try making it grain free using a nut butter, almond flour or coconut flour bread.

This makes a great breakfast, brunch, snack or dessert!  I served it with scrambled eggs for dinner.

The pictures don't really do it justice.  I had to bake it in the toaster oven, so the top got a little dark.

Over The Top Blueberry Bread Pudding

3 eggs
4 cups cream (I used a combo of raw cream and milk)
1 cup cane sugar/sucanat (maple syrup or honey would probably work as well)
3 tsp. vanilla
2 cups fresh or frozen blueberries
1 (12 oz.) package of white chocolate chips (you can omit this or use less)
1 loaf bread, cut into 1" cubes (use whatever bread you like...we used fermented wheat bread.  This is a great job for little kids...Rebecca loves to rip up all the bread)

Sauce:
1 (12 oz.) pkg. white chocolate chips
1 cup cream

In a large bowl combine the eggs, cream, sugar and vanilla.  Stir in blueberries and chips.  Stir in bread.  Let stand for 15 minutes.  Pour into a greased 9x13 pan.  Bake at 350 degrees for 50-60 minutes.  Let stand 5-10 minutes before serving.

For the sauce, place chocolate chips in a small bowl.  Heat the cream in saucepan just to a boil.  Pour over the chocolate.  Whisk until smooth.  Serve with bread pudding.

You can add coconut and pineapple for variation.  Drain pineapple before adding.