This past week I stayed four days with my mom and dad while my husband was out of town to New Orleans. I don’t mind to stay by myself normally but four night is a bit long. I’m very thankful that my parents live less than 2 hours away. Sometimes I wish it was only 45 minutes, especially when Callen get here. I know we will be burning up the road between Russell Springs and Lexington after he gets here.
Since I was staying for a while, I decided that we had to have good food to eat. Mom is so busy with IBC that she often doesn’t have time to make things during the week. I thought it would be good to cook for them since I was staying for a few days. I made my Orzo Zucchini Pasta for dinner one night and then this Blueberry Bread Pudding the next morning. My dad didn’t know what was going on. He probably thought I wanted something, probably would have been true about 10 years ago. After you get older you appreciate your parents more and everything they have done for you growing up. I look back and see a very selfish teenager. I try to make that up by serving them and showing them that I love and appreciate them. Cooking is the best way I know how to do that. I mean really, who doesn’t love a good meal?
I normally don’t like bread pudding but this one isn’t mushy, if you get what I mean by mushy. The bagels hold their thickness so it doesn’t turn into pudding. The bottom layer is soft and the top layer still have the thickness of the bagels.
One tip I do want to give you; when adding the hot cream to the egg mixture, pour only about 3 tablespoons of cream and whisk into eggs. This brings the eggs to the temperature to the cream and the eggs won’t scramble on you. Keep adding a little at a time and then pour slowly while at the same time whisking the mixture together. You don’t want scrambled eggs in your mixture.
I hope you enjoy. I love it! It only lasted two days here, we didn’t waste any time gobbling it up! Let me know if you try it and like it!
Blueberry Bread Pudding
3 tablespoons unsalted butter
2 cups heavy cream
1 cup granulated sugar + 1 1/2 tablespoons
3 large eggs
1 teaspoon vanilla extract
3 1/2 blueberry bagels, torn into pieces
1 pint blueberries
Preheat oven to 350 degrees F. Butter bottom and sides of an 8×8-inch baking dish.
Melt butter in a small saucepan over medium heat; whisk in cream and 1 cup sugar, and bring mixture to a simmer. Remove pan from heat.
In a large mixing bowl, whisk eggs and vanilla until well combined – about 1 minute. Gradually whisk in a few tablespoons of hot cream, then slowly add the rest until well combined. Stir in torn blueberry bagels and allow mixture to sit for 10 minutes.
Pour in about half the blueberries with the bagel mixture. Evenly pour mixture into prepared dish, and top with the rest of the blueberries and sprinkle with additional 1 1/2 tablespoons sugar.
Bake 40-45 minutes or until golden brown, bubbly, and set. Cool until ready to serve.
Adapted from Sugar Plum
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