Sinfully Yummy Blueberry Bread Pudding

My parents have around 8 to 10 blueberry bushes at their house, so we usually are loaded with them.  Since my new diet does not allow fruit of any kind I had a freezer space shortage and needed to make something with them.  Then my mom sent me home some french bread (another no no on my diet) so I thought what better to do then a bread pudding.  We had our every other week dinner guest come over (that is the only time I make a dessert).

I found a Over the Top Blueberry Bread Pudding recipe that I tweaked a little bit, one due to time and the other part being lazy after work (hey I'm at least honest about it).

Ingredients

• 3 eggs
• 4 cups heavy whipping cream
• 2 cups sugar
• 3 teaspoons vanilla extract
• 2 cups fresh or frozen blueberries
• 1 package (10 to 12 ounces) white baking chips
• 1 loaf (1 pound) French bread, cut into 1-inch cubes
• 1 package (10 to 12 ounces) white baking chips

Directions

• In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.  Add the white baking chips and carefully stir them in (don't over stir or you'll have mush).
• Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

If you want you can make the sauce (instead of using the baking chips in the bread pudding you use it to cover the bread pudding). 

If you want here is the sauce recipe:

• SAUCE:
• 1 package (10 to 12 ounces) white baking chips
• 1 cup heavy whipping cream

For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

I liked adding it into the bread pudding to give you a little extra goo :).  NOW I didn't eat any of it but by the empty plates that returned I would say it was a huge hit!

Enjoy!!