Blueberry White Chocolate Bread Pudding with Amaretto Cream Sauce - HBinFive

I am sticky.

I am sticky because it is humid.  It is so humid that my stress fractures hurt and, if I weren't already committed to becoming a food network star.  Physician.  Research scientist.  (Sigh.)

I could seriously give Mr. G a run for his money.



I am sticky because I really enjoy doing things that involve turning the oven on in ninety degree weather.

So my oven is on.  In ninety degree weather.  Constantly.



I am sticky because I just licked my way through a batch of bread pudding batter.

Because if you're going to be sticky anyway, you might as well get your hands really full of bread pudding batter.  And then spend the afternoon taste testing the aforementioned batch of bread pudding batter.  For quality control purposes.

You wouldn't want to poison your father on Father's Day. After all.


Blueberry White Chocolate Bread Pudding with Amaretto Cream Sauce
Serves 8-10 (more.  Way more.), adapted from Emeril Lagasse

4 large eggs
2 cups heavy cream
2 cups almond milk
1 cup packed light brown sugar
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/2 loaf of homemade mixed berry bread from Healthy Bread in Five Minutes a day plus ten muffins made with the mixed berry bread dough (i.e. 6 cups 1/2-inch cubed day old bread).  Yeah.  I made bread just to put it in bread pudding.  I'm a rock star.
6 oz white chocolate chunks
2 cups fresh blueberries
1 tbsp cornstarch
1/4 cup amaretto
2 cups heavy cream
1/4 cup granulated sugar

1. Mix together 2 cups heavy cream, 2 cups almond milk, brown sugar, vanilla, cinnamon, chocolate, blueberries, and bread.  Let sit in the fridge overnight or, if you're in a rush, for at least 30 minutes.

2. Preheat the oven to 350.  Butter a 9x13 inch baking pan or a 9-inch cake pan plus 1 ramekin.  The ramekin being solely for picture taking purposes.  The 9-inch cake pan being because you can't seem to locate your 9x13-inch baking pan.  It's a strange world in which we live.

3. Pour the bread/egg mixture into the prepared pan.  Bake until firm when pressed in the center, about 1 hour for the 9x13-inch pan, 1 hour and 20 minutes for the 9-inch cake pan, and 40 minutes for the ramekin.  Let cool on a wire rack.

4. For the cream sauce: In a small bowl, dissolve the cornstarch in the amaretto.  Scald the cream over medium high heat.  Add in amaretto slurry, whisking constantly, and bring to a boil.  Reduce the heat and simmer for 30 seconds.  Remove from the heat and add the sugar.  Whisk until dissolved.  Let cool to room temperature.

5.  Serve warm or cold.



This is my submission to the HBinFive round-up that will be hosted over at Big Black Dog on June 30th!  It has also been yeastspotted!

Send in your recipes to this month's Regional Recipes: Greece!  E-mail: jhbruno87@gmail.com.