Ingredients for White Chocolate Blueberry Bread Pudding
- 1 loaf (about 1 pound) stale bread, cut into 1-inch cubes
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 cups whole milk
- 4 tablespoons unsalted butter
- White Chocolate Chips
- ½ cup dried blueberries
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
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How to Make White Chocolate Blueberry Bread Pudding
- Preheat oven to 350°F (175°C).
- Cut 1 loaf (about 1 pound) of stale bread into 1-inch cubes.
- In a medium saucepan, heat 2 cups whole milk and 4 tablespoons unsalted butter over medium heat, stirring until butter is melted and mixture is warm. Do not boil.
- Remove from heat and stir in 8 ounces of white chocolate chips until melted and smooth.
- Whisk in 1 teaspoon vanilla extract, 2 large eggs, and ½ cup granulated sugar until well combined.
- Gently fold in 1 teaspoon baking powder.
- Grease a 9x13 inch ovenproof casserole dish.
- Layer half of the bread cubes in the prepared dish.
- Pour the chocolate mixture evenly over the bread.
- Top with the remaining bread cubes.
- Let soak for 15 minutes.
- Gently stir in ½ cup dried blueberries, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cinnamon.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
132g
Fat
92g
Carbs
18g
