Blueberry Pecan Bread Pudding With Amaretto Sauce Recipes

NEW ORLEANS BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Preheat oven 375 and grease a 9x13 pan(I use a disposable for easy clean up).
• Place bread cubes in a large bowl. In another bowl, mix together well, milk, sugar, eggs, vanilla, amaretto, cinnamon. Pour over bread and let soak for 10-20 minutes.
• Pour into buttered 9x13 dish and bake for 45 to 1 hour till center is done and browned on top(for moister pudding add another pan of water on the rack below).
• Cool 10 minutes before serving with sauce.
• For sauce: I always double this!
• Melt butter in a sauce pan. Wisk in powdered sugar, then amaretto.
• ENJOY!

BLUEBERRY PECAN BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Preheat oven to 375.
• Grease a 13 x 9 glass baking dish.
• Break bread into large pieces and place in a large bowl.
• Pour in the milk and stir to combine. Let sit 10 minutes.
• Add remaining pudding ingredients and stir to combine.
• Pour into baking dish and bake 40-45 minutes until golden brown.
• Remove from the oven and then make the sauce by melting butter and sugar together in a small sauce pan over low heat.
• Off heat, whisk in egg yolk and Amaretto. Heat 2 more minutes then pour over the bread pudding. You may have more sauce than you need depending on your dish.
• Serve hot or cold. I like it best hot.

PANETTONE BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
• To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
• Preheat the oven to 350 degrees F.
• Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

THE BEST BLUEBERRY BREAD PUDDING

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.

BLUEBERRY PECAN CRUNCH BREAD PUDDING

Steps:

• 1. You can do all these steps the day of just let the custard soaked bread rest in the fridge for at least 30 minutes prior to baking. The directions I am giving are for making this overnight. Use any bread you like, any fruit you like. Don't like nuts, leave them out.
• 2. Tear what ever bread you have on hand into one-inch pieces into a bowl. Cover with a paper towel and leave out overnight. Note: My loaf happened to be 18 oz which I think was too much. I added an extra cup of milk to the egg milk mixture it did not look like it was enough for the 18 oz of bread.
• 3. For the topping, cream the one cup of brown sugar with the one stick of butter. You can add another half cup of sugar if you like it sweeter.
• 4. Add pecans cover and chill overnight.
• 5. You see in this photo a cup or so of bread that I added to the topping mixture? I had a handful of old very sweet brioche bread I bought at Wegmans I did not want to toss out so I thought considering I have reduced the sugar by half in most recipes this might be a good idea. Not necessary of course.
• 6. If using the bread, mix into pecan/butter mixture and chill overnight.
• 7. The next day, beat cream cheese, zest, and sugar until creamy.
• 8. Add milk and beat carefully.
• 9. Add salt and vanilla. Beat.
• 10. Add one egg at a time beating in between each. Set aside. You will want the bubbles that have formed to diminish as much as possible before adding to the bread.
• 11. Butter a 9x13 glass pan lightly. Then sprinkle turbinado, aka demerara sugar, over the butter lightly. Or, use any sugar you have handy.
• 12. Put a handful of bread covering bottom. Sprinkle some pecans and blueberries.
• 13. I was able to do this three times at the end press bread down.
• 14. Pour the egg milk mixture over the entire surface.
• 15. Cover and let sit overnight.
• 16. The next day, take the bread pudding and topping out of fridge let the chill come off. Break apart the topping and add to the bread pudding.
• 17. Cook at 350 degrees for 45 - 60 minutes depending on your oven. You do not want to overcook it, so after 35 minutes test it with a knife you want it to come out clean.
• 18. I have seen some people top this dish with a sauce of 2 cups of confectioners sugar, 1 tsp of vanilla and 4-6 tsp of water or milk just enough to make a smooth sauce that you can drizzle. Or you can use a dollop of ice cream or whipped topping.

AMARETTO BREAD PUDDING

Steps:

• Place bread cubes, half and half, sugar, eggs, almond extract and almonds in large mixing bowl.
• Mix until well combined.
• Pour mixture into a buttered 9 x 13 inch pan.
• Bake at 350 degrees F.
• for 35 minutes or until set.
• When pudding is almost finished baking, place butter in a saucepan and melt slowly.
• Add powdered sugar and beaten egg.
• Mix quickly so that the egg doesn't cook before it is incorporated.
• Cook until smooth and incorporated.
• Add almond liqueur.
• Cut pudding into 12 squares and serve warm with warmed sauce and whipping cream.
• NOTE: I found it easier to mix all liquids and sugar together first, then add bread.

OVER-THE-TOP BLUEBERRY BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

AMARETTO SAUCE

Steps:

• Melt butter in a sauce pan.
• Whisk in powdered sugar, then amaretto!
• Enjoy!

ALMOND AMARETTO BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• 1. Grease a 9 x 11 x 2 inch baking pan with butter or margarine.
• 2. Cut or tear French bread into 1/2 - 1 inch pieces. Soak in milk and condensed milk until all milk is absorbed.
• 3. In separate bowl, mix eggs, sugar, almond and vanilla extracts and Amaretto.
• 4. Combine all ingredients, then stir in raisins. Fold in cinnamon - most of the cinnamon will stay on the surface (it doesn't have to be evenly mixed.)
• 5. Pour into buttered baking dish and sprinkle the top with almonds pieces and a little cinnamon. Bake at 350º F for 40-55 minutes or until knife inserted in center comes out clean.
• 6. SAUCE DIRECTIONS:
• 7. In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.
• 8. In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisk constantly. Bring mixture to a boil then reduce heat and cook for 30 seconds, whisking constantly.
• 9. Remove saucepan from the heat and add sugar. Whisk until sugar is dissolved and allow sauce to cool down before serving with bread pudding.
• 10. NOTE: I don't use raisins in this recipe but if you love raisins in your bread pudding then add them. It's good both ways.