Blueberry Bread Pudding
One of my wife's favorite holidays is the Fourth of July. This is a day all Americans celebrate the beginning of our great nation.
What better way to celebrate than with food!
This is also a time of year when many country churches celebrate Homecomings. Our family has a gospel singing group that travels and sings for small church Homecomings. Most modern city churches don’t celebrate Homecomings anymore, but a few out in the
country still do. It is a special day set aside each year where they invite a guest preacher to speak during the morning service, then they will break for a potluck meal, and then have guest singers in the afternoon to sing. The crowds are normally large as people who attended a particular church as a child will come back "home" on Homecoming Day to reflect and reconnect with friends and family.
Historically, Homecomings were often referred to as, “All Day Singings & Dinner on the Ground.” Churchgoers will bring homemade dishes and spread them out on a cement table outside and enjoy a meal together.
Chances are by now you have already realized that I love to eat! haha
Therefore, I look eagerly await the times when we go to, “Dinner on the Ground,” and we get to sample the many distinct dishes that each individual has prepared. Many of these dishes are homemade by great home cooks that never went to Culinary school, or had any special training, but gained their experience from numerous years of preparing home- cooked meals for their families. One will not find any better tasting food than these home- cooked dishes at Homecomings.
Often times, if I really enjoyed a dish, I will search for who made it, and ask them to share the recipe.
This month’s inspiration comes from a recent visit to a church’s Homecoming celebration. The dish was on the desert table, and it is called, Blueberry Bread Pudding.
This is one of the top three best deserts that I have ever tasted! The person that made it graciously shared the recipe with me.
Larry and Peggy Smith, that attend my church, grow blueberries and gave me
enough to make this dish. I prepared it for my family, and they all loved it as well. My daughter, who does not like blueberries, loved it too. Since blueberries are in abundance during the Summer, you could make this for your Fourth of July celebration or Homecoming and people will be asking you for the recipe.
The recipe calls for a sauce to pour over the top, but she did not serve it with it, and I didn't either. It is sweet enough without the sauce.
Oven cooking times vary, so make sure you check this dish for doneness before taking it out of the oven.
This is one that you will need to check and re-check.
Make sure the French Bread Loaf is the 1lb. size. 16 ounces
Fresh blueberries are preferred, but you can use frozen blueberries.
The white baking chips are the same thing as the white chocolate chips sold in the bags.
Blueberry Bread Pudding
Yield: 12 servings
3 – Large eggs, beaten
4 – Cups Heavy Whipping Cream
2- Cups Sugar
3 – tsp. vanilla extract
2 – cups fresh or frozen blueberries
1 – package (12 oz.) White baking chips
1 - Loaf (1 lb.) French Bread, cut into 1-inch cubes
Preheat oven to 350 degrees.
In a large bowl, combine the eggs, cream, sugar and vanilla.
Stir in the baking chips and blueberries.
Stir in the bread cubes.
Let stand for about 30 minutes, or until the bread has soaked up the liquid.
Pour into a greased 13x9 baking dish and bake uncovered for 50-60 minutes or until a knife inserted in the center comes out clean.
Let rest for 10 minutes before serving.
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