Thursday, August 2, 2012
Blueberry Bread Pudding
I got together with friends from Temple Beth Emeth's Sisterhood recently. I love spending time with this great group of women with whom I always have a good time!
The event was a potluck, and there was so much fabulous food! Croissants, a cinnamon sugar-topped coffee cake, walnut spiral pastries, assorted fruits, a mushroom-cheese frittata casserole, a quinoa and vegetable salad, green salad, pasta salad, watermelon gazpacho, spinach lasagna, cucumber sour cream salad, lemon-glazed cake, and a 4-berry pie ... sigh ... :)
We'd been asked to contribute either breakfast or lunch dishes ... well, we all know where this is going, don't we? What to bring? Which meal? Sweet? Savory? Brain hurts ... ack!
But it turned out that the breakfast options were going to be a bit sparse, so I jumped onto that bandwagon. Whew! I'm always so much better when given direction, rather than being left to my own indecisive devices. (And, of course, there was plenty of food for each meal. I've joked with friends before that Jewish women never feel there's enough, no matter how full the table is, so there's always way too much ... and everyone always enjoys the bounty!)
So, then I thought about some sort of easily transported casserole. Something that wouldn't be messy, something that was easy to serve, something that just needed to be baked and brought ... bread pudding, one of my very favorite dishes. And since it's blueberry season, what a perfect addition!
And so, croissants were transformed into a creamy, cinnamon-scented treat, with some gorgeous fresh fruit added in, too. Gotta love bread pudding! And I'm very happy to say that the entire pudding was eaten, not even one serving left ....
Blueberry Bread Pudding
6 cups of cubed day-old croissants (1" cubes)
3/4 cup blueberries
3 large eggs
1/3 cup confectioners' sugar
1/8 cup sugar
1 teaspoon vanilla extract
1-1/2 cups half-and-half
1 teaspoon cinnamon
1/8 cup brown sugar
Preheat oven to 375F. Grease a 10" round baking dish.
Place the cubed croissants and the blueberries into the baking dish. Whisk together the eggs, confectioners' sugar, sugar, vanilla, and half-and-half; pour over the croissants, and let soak for 10 minutes, pressing down on the bread a bit to help it soak up the custard. Sprinkle the top with the cinnamon and the brown sugar.
Bake for 35-40 minutes, until pudding is puffed (it will sink as it cools) and a knife inserted into the center comes out clean.
Makes 12 servings, and is ideal with either ice cream or whipped cream.
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