Blueberry Bread Pudding - Traditional Newfoundland - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Blueberry Bread Pudding, made with bread, blueberries, eggs and milk then topped with a caramel sauce.
SEE RECIPE BELOW!
Comfort food at its best.
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#breadpudding #breadrecipe #caramelsauce

Ingredients:
6 cups or 1 loaf, homemade bread cubed
1¼ cup, evaporate milk or cream
3 large, eggs 
¼ cups, brown sugar or honey 
2 tbsp, real vanilla or extract
1 cup, blueberries 
2 tsp, ground cinnamon
3 tbsp, butter, melted

Preheat oven to 350°F, bake 35 to 40 minutes, Makes 8 to10 servings

Bread Pudding Method:
Soak bread cubes in milk in a large mixing bowl, fold until all the milk is absorbed.
In a separate bowl, beat eggs, sugar, vanilla, and cinnamon together. Gently stir into the bread mixture. Fold the blueberries into the mixture.
Pour butter into the bottom of a 9 x 13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35 minutes. When pudding is baked and the edges start getting a bit brown and pull away from the edge of the pan, remove from oven and make caramel sauce.  

Caramel Sauce:
Ingredients:

2 tbsp, butter  1 cup, dark brown sugar
¼ cup evaporate milk or milk of choice. 1 tbsp, vanilla 

Caramel Sauce:
In a saucepan, melt butter; add sugar & vanilla whisking to blend well.
Cook over low heat, stirring constantly, until mixture thickens.
(Do not allow to simmer, or it may curdle.) remove from heat and whisk in milk, whisk caramel sauce before serving, the sauce should be soft, creamy, and smooth.
BAKING TIPS:
- Best fresh and eaten the day it was made, if left overs warm in microwave and enjoy.
Stale bread crumbs work best for this recipe.
Fresh or frozen blueberries work will with this recipe.
Serve with thick cream for a old fashion taste, or ice cream.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.

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