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.
Serve warm.
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By dgrecco_5656200
Alpharetta, GA
on June 27, 2011
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Have made this twice for a group of people. It is delicious! Rich and sweet. Bought crusty peasant Pano bread from Whole Foods, cut into cubes, let sit out for a couple of hours (didn't have time for day old bread, and only let custard soak for 15 minutes before baking. Sauce only takes 5 minutes - and is a perfect compliment to the pudding. People come back for seconds and I always leave with an empty pan. Really miss having the leftovers!
By Echo30
San Diego, CA
on May 22, 2011
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Absolutely amazing.
By kunstenarvanlie...
Edgewood, 83
on September 12, 2010
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I chose this recipe because I had some blueberries to use up. I really like bread pudding but this was the first one I ever made so I was a bit worried. I just used wheat bread that I had, I didn't have any Amaretto so I used some almond extract instead, and I used all fresh berries. It was fabulous! My boyfriend and my roommate both thought that they didn't like bread pudding, but this changed their minds! Wonderful flavor, and I agree that the sauce adds something extra! Also, I always thought that most of Emeril's recipes were too complex, but now I'm willing to try others. Bring it on!
Read all 48 reviews