The Executive Chefs at Kirkwood developed a decadent dessert to welcome in the spring season! This White Chocolate Blueberry Bread Pudding is drizzled with Bourbon Cream Sauce and topped with a sprig of mint.
White Chocolate Blueberry Bread Pudding with Bourbon Cream Sauce
Ingredients:
Bread Pudding:
- 4 eggs
- 1 cup sugar
- 4 cups heavy cream
- 1 tablespoon vanilla extract
- 3/4 cup fresh blueberries
- 3/4 cup white chocolate chips
- 1 loaf French bread cut into small cubes
Sauce:
- 1 cup sugar
- 3 cups heavy cream
- 1/3 cup bourbon
- 5 teaspoons cornstarch
Directions:
Whisk sugar, eggs, and vanilla together. Whisk in cream. Add the blueberries, white chocolate chips, and bread. Let the mixture sit for 10-15 minutes to allow the bread to soak up the liquid. Pour mixture into a greased 9×13 baking dish. Bake uncovered in a 325 degree oven for about 50 minutes or until firm in the middle and golden brown.
Sauce:
Make a cornstarch slurry by mixing the cornstarch with a little bit of the heavy cream. Bring sugar and cream to a boil (but don’t let it boil over!). Add the cornstarch slurry to the sauce to thicken. Turn off heat and add bourbon. Pour sauce over pudding.
Slice, serve, and enjoy!