I think bread pudding might be one of the easiest dessert recipes out there. It is forgiving to not measuring things out and that is a big plus in my book. I happened to have some leftover brioche bread from our “last supper” and I didn’t really want to waste it and I also happened to have been in the baking mood. (so weird) I don’t know if anyone has noticed that there are a ton of blueberry bread pudding recipes that have white chocolate in them. It makes sense. White chocolate and blueberry’s go really well together. I just happen to not be a big fan of white chocolate and I think the blueberry’s should be the star of the dish.
Once I put the pudding in the oven, I realized I needed a sauce for it because I believe that they are key to a great bread pudding! I ended up with a port sabayon due to the fact I had all the ingredients on hand, sabayons are super easy and port naturally pairs with blueberry’s. In all seriousness, this ended up being a perfect sauce for the bread pudding. It’s not very often that I get a home run on my first attempt with baking but this one was a winner!
Blueberry and Brioche Bread Pudding
- 4 cups of loosely packed brioche bread cubes
- 2 eggs
- 1 cup of milk
- 1/2 pint of blueberries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 4-6 individual ramekins or a 4x8 oval baking dish
- Pre-heat the oven to 350 degrees.
- Place the bread and blueberries in the baking dish
- Mix together the other ingredients and pour over the dry ingredients.
- Bake for 45 minutes. It'll puff up and get some color on top.