Blueberry Muffin Bread Pudding

Blueberry Muffin Bread Pudding

Gluten-Free

 

I’ve had several customers requesting bread pudding lately, so I decided it was time to whip up another batch. But instead of Eggnog Bread Pudding, this time I was inspired by the flavors of a classic blueberry muffin. This a deliciously decadent dessert, so be prepared to have your sweet tooth satisfied while savoring the crunchy cashews and refreshing touch of blueberries.

 

You’ll need…

 

Bread Pudding:

1 cup organic white sugar

1 cup organic brown sugar

5 eggs, beaten

1 cup organic heavy cream

1 cup organic whole milk

1 tbsp vanilla extract

1/2 tbsp maple syrup

3 cups cubed Schar Gluten Free Multi Grain Bread

 

Streusel:

1/2 cup organic brown sugar

1/4 cup Kerrygold Salted Butter, softened

1/2 cup raw cashews chopped

2 cups blueberries

 

Preheat oven to 350°F. Grease a 13×9 pan.

 

In a mixing bowl, combine sugar, beaten eggs, milk, heavy cream, maple syrup, and vanilla. Whisk these ingredients together until fully combined.

Blueberry Muffin Bread Pudding Gluten-Free

Blueberry Muffin Bread Pudding Gluten-Free

Pour the liquid mixture over the cubed gluten-free bread. Allow to set for 15 to 20 minutes, stirring occasionally.

 

While you’re waiting for the bread to soak, use this time to make the streusel topping.

 

Combine the sugar, butter, and cashews until you have a lovely crumbly mixture.

Blueberry Muffin Bread Pudding Gluten-Free

 

Pour the soaked bread into the prepared 13×9 pan, then sprinkle streusel mixture evenly across the top of the bread mixture, followed by the blueberries.

Blueberry Muffin Bread Pudding Gluten-Free

Bake for 35 to 45 minutes or until the pudding has set up. Remove from the oven and allow to cool slightly.

Blueberry Muffin Bread Pudding Gluten-Free

While the bread pudding is cooling, it’s time to make the custard cream.

 

Custard:

1 cup organic white sugar

1/2 cup Kerrygold Salted Butter

1 egg, beaten

1 tbsp vanilla extract

1/4 cup organic heavy cream

 

In a saucepan over medium heat, whisk together the sugar, butter, beaten egg, and vanilla. Whisk until the sugar is fully dissolved (I mean fully – nobody wants grainy custard). Remove from heat and whisk in the cream.

 

Pour cream over the slightly cooled bread pudding and allow to set.

Blueberry Muffin Bread Pudding Gluten-Free

While the cream is soaking into the bread pudding, let’s make the maple whipped cream.

 

Maple Whipped Cream:

1 cup heavy cream

1 cup sugar

1 tsp maple extract

 

Using an electric mixer, whisk cream, sugar, and extract until you have a stiff whipped cream.

 

Scoop out a generous amount of bread pudding into a bowl and top with a dollop of whipped cream. Garnish with some crushed cashews if you’d like an extra crunch. Now enjoy this gluten-free Blueberry Muffin Bread Pudding!

Blueberry Muffin Bread Pudding Gluten-Free

 

Blueberry Muffin Bread Pudding

Blueberry Muffin Bread Pudding

Ingredients

    Bread Pudding:
  • 1 cup organic white sugar
  • 1 cup organic brown sugar
  • 5 eggs, beaten
  • 1 cup organic heavy cream
  • 1 cup organic whole milk
  • 1 tbsp vanilla extract
  • 1/2 tbsp maple syrup
  • 3 cups cubed Schar Gluten Free Multi Grain Bread
    Streusel:
  • 1/2 cup organic brown sugar
  • 1/4 cup Kerrygold Salted Butter, softened
  • 1/2 cup raw cashews chopped
  • 2 cups blueberries
    Custard:
  • 1 cup organic white sugar
  • 1/2 cup Kerrygold Salted Butter
  • 1 egg, beaten
  • 1 tbsp vanilla extract
  • 1/4 cup organic heavy cream
    Maple Whipped Cream:
  • 1 cup heavy cream
  • 1 cup sugar
  • 1 tsp maple extract

Instructions

    For the Bread Pudding:
  1. Preheat oven to 350°F. Grease a 13x9 pan.
  2. In a mixing bowl, combine sugar, beaten eggs, milk, heavy cream, maple syrup, and vanilla. Whisk until fully combined.
  3. Pour the liquid mixture over the cubed gluten-free bread. Allow to set for 15 to 20 minutes, stirring occasionally.
    For the Streusel:
  1. Combine the sugar, butter, and cashews until crumbly.
  2. Pour the soaked bread into the prepared 13x9 pan, then sprinkle streusel mixture evenly across the top of the bread mixture, followed by the blueberries.
  3. Bake for 35 to 45 minutes or until the pudding has set up. Remove from oven and allow to cool slightly.
    For the Custard:
  1. In a saucepan over medium heat, whisk together the sugar, butter, beaten egg, and vanilla.
  2. Whisk until the sugar is fully dissolved.
  3. Remove from heat and whisk in the cream.
  4. Pour cream over the slightly cooled bread pudding and allow to set.
    For the Maple Whipped Cream:
  1. Using an electric mixer, whisk cream, sugar, and extract stiff peaks form.
  2. Scoop bread pudding into a bowl and top with a dollop of whipped cream.
  3. Garnish with some crushed cashews if you'd like an extra crunch.
http://delectablydifferentkitchen.com/2017/05/blueberry-muffin-bread-pudding/

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