Blueberry Bread Pudding

Name: Blueberry Bread Pudding
Ingredients: 1 cup packed brown sugar; 1/4 cup butter; 2 tablespoons light-colored corn syrup; Cooking spray; 2 cups blueberries; 1 (16-ounce) loaf Italian bread; 1 1/2 cups whole milk; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 5 large eggs; 1 teaspoon Grand Marnier or other orange-flavored liqueur (optional); 2 teaspoons powdered sugar

12 ingredients

6 steps

Ingredients

1 cup packed brown sugar
1/4 cup butter
2 tablespoons light-colored corn syrup
Cooking spray
2 cups blueberries
1 (16-ounce) loaf Italian bread
1 1/2 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
5 large eggs
1 teaspoon Grand Marnier or other orange-flavored liqueur (optional)
2 teaspoons powdered sugar

Directions

1

Combine first 3 ingredients in a small saucepan over medium-high heat; cook for 2 minutes or until butter melts and sugar dissolves, stirring frequently. Pour sugar mixture into a 13 x 9-inch baking pan coated with cooking spray; sprinkle evenly with blueberries.
2

Remove crust from bread; reserve crust for another use. Cut bread into 1-inch-thick slices. Arrange bread slices over blueberries.
3

Combine milk, vanilla, salt, and eggs in a large bowl, stirring with a whisk until frothy; stir in liqueur, if desired. Pour milk mixture over bread. Cover and chill 8 hours or overnight.
4

Uncover pan; let stand at room temperature 30 minutes.
5

Preheat oven to 350°.
6

Bake at 350° for 40 minutes or until browned. Place a large platter or jelly-roll pan upside down over baking pan; carefully invert onto platter. Sprinkle evenly with powdered sugar.