Select Recipes
Blueberry Morning Glory and Blueberry Sauce
This is a rich bread pudding, layered with fresh blueberries and cream cheese, and served with hot Blueberry Sauce. It's a summer favorite, when blueberries are in season.
Recipe courtesy of Brook Farm Inn
|
Prep Time : 20 minutes Cook Time : 45 minutes Yield : 12 |
Ingredients
- 1 challah bread, ripped apart (crusts off)
- 1 8-oz. Pkg. Cream cheese
- 2 cups blueberries
- 8 eggs
- 1/3 cup maple syrup
- ½ cup sugar
- 2 cups half-&-half
- For Sauce:
- 1 cup sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1 cup blueberries
- 1 tablespoon butter
Preparation
In a greased 13 x 9 corning or glass casserole dish, arrange half of the bread. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.
In a separate bowl, mix together the eggs, sugar, syrup, and milk. Pour carefully and evenly over the bread mixture.
Cover and refrigerate overnight. Bake at 350 about 45 minutes.Serve with blueberry sauce.
In a saucepan, mix together sugar, cornstarch and water. Cook over moderate heat for about 5 minutes, stirring constantly, until thickened.
Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst. Add butter and stir until blended.
In a separate bowl, mix together the eggs, sugar, syrup, and milk. Pour carefully and evenly over the bread mixture.
Cover and refrigerate overnight. Bake at 350 about 45 minutes.Serve with blueberry sauce.
In a saucepan, mix together sugar, cornstarch and water. Cook over moderate heat for about 5 minutes, stirring constantly, until thickened.
Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst. Add butter and stir until blended.
