Blueberry Bread Pudding with Whiskey Sauce

Warm bread pudding made with cream and Lucky Leaf Premium Blueberry Pie Filling, and then topped with a rich whiskey butter sauce. Blueberry Bread Pudding with Whiskey Sauce is super easy to mix up and is the perfect rustic dessert to spoon out for a crowd. 

This content is sponsored by Lucky Leaf Pie Filling but all opinions, the original recipe, and photographs are my own. Working with brands I love helps me to keep sharing recipes while giving you a little glimpse into the products I use in my own kitchen. 

My question for myself today is whyyyyy am I not making more bread pudding?

Blueberry Bread Pudding with Whiskey Sauce. I mean… WHISKEY SAUCE!!!  Where have you been all my life?

Clearly I have been missing out until now. But no more.

The last time I made bread pudding it was with pumpkin, and it was 2 whole years ago. And it did not have whiskey sauce. I have no idea why it has taken me this long to indulge again but I’m so glad I did.

Recently I have been slightly obsessed with pie filling. You might have noticed a trend with these Cherry Pie Pancakes and this Black Forest Coffee Cake. It’s like the greatest most delicious little shortcut to wander into my kitchen since my box grater.

So I used this happy little shortcut in this recipe too, with Lucky Leaf Pie Filling. Obviously if I’m not baking totally from scratch I’m gonna be fickle about my purchase . {P.S. I love the word ‘fickle’} Nothing can ruin a recipe faster than substandard ingredients, amiright? I was so impressed with how this blueberry pie filling baked up in the bread pudding custard. The blueberries actually plumped up in the oven, just like they would if they were fresh. After I pulled this out the blueberries settled back down and the flavor was like condensed and sort of amplified.

I am all about it.

I gave you a double dose of whiskey here, too. Yeahhhhhhhh. It’s the holiday season and the weekend. Go crazy.

There’s whiskey in the butter that soaks the bread cubes AND whiskey in the butter sauce that you will want to drown your whole life it.

Let’s just take a second to pause for whiskey butter sauce appreciation.

…

If you’ll notice the recipe instructions for the whiskey butter sauce you’ll see it calls for lots of stirring. LOTS. It’s totally worth it though, I promise.

You’re gonna melt the butter on really low heat, add some water, some sugar, and then an egg. The egg is the reason you need to pay CAREFUL attention to the low temperature. Scrambled egg sauce would probably not be the best.

So stirring all the while, you are going to slowly raise the heat over about 7 minutes. This tempers the egg and cooks it slooooooowly, just like when we make brownies. The sauce will start to simmer at the edges when you reach medium heat. Let it simmer while you stir for a second and then take it off the heat. Add salt, vanilla, and whiskey.

Just so you know I have stockpiled this stuff in my fridge.

A restaurant-quality holiday dessert you can make without much effort!

Happy weekend!

Blueberry Bread Pudding with Whiskey Sauce

 

Print

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Such a simple but impressive dessert! Blueberry Bread Pudding with Whiskey Sauce is easy to make using Lucky Leaf's Premium Blueberry Pie Filling. It bakes up like a custard and is topped with whipped cream and an amazing buttery whiskey sauce.

Author: Heather Tullos

Serves: 6 servings

Ingredients

• 5-7 slices thick crusty bread, cut into 1" cubes (about 5 cups of cubes; I used store-bought Italian bread)
• ¾ cup unsalted butter, melted
• 1 ounce Tennessee whiskey
• 1 cup heavy cream
• 1 cup Lucky Leaf Premium Blueberry Pie Filling
• ¼ cup milk
• ¼ cup granulated sugar
• 2 large eggs, plus 1 egg yolk
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• For the Whiskey Sauce:
• ½ cup unsalted butter
• 2 tablespoons water
• 1 cup granulated sugar
• 1 large egg
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla
• 2 tablespoons Tennessee whiskey
• whipped cream to garnish

Instructions

1. Preheat the oven to 350°F.
2. Place the bread cubes in a large bowl. Pour the 1 ounce of whiskey into the melted butter and then pour the whiskey butter over the bread cubes. Toss to evenly coat and then dump the buttery bread cubes into an ungreased 9" pie plate or about 6 (3 ounce) oven-safe ramekins. The dishes will be full of bread cubes.
3. Add the heavy cream, Lucky Leaf Premium Blueberry Pie Filling, milk, sugar, eggs + egg yolk, cinnamon and salt to the large bowl and stir until the eggs are lightly beaten and everything is combined. Pour the liquid evenly over the bread cubes.
4. Bake for 35-40 minutes. A knife inserted into the center will come out clean when it's done and the bread will be golden and toasty.
5. While the bread pudding bakes, melt the ½ cup of butter for the whiskey sauce in a small saucepan over LOW heat. Add the water and sugar and stir. You want this liquid to be just barely warm -- the temperature is important because you don't want to scramble the egg. Add the egg and keep the heat low, STIRRING CONSTANTLY. You will gradually bring the heat up, stirring all the while. This tempers the egg and cooks it slowly. It will take 5-7 minutes to bring the heat up to medium, still stirring. The edges of the liquid will start to simmer and bubble. Stir one more time and remove it from the heat.
6. Stir in the kosher salt, vanilla, and whiskey. Let the sauce sit for about 10 minutes so it will thicken before serving.
7. Serve the bread pudding warm topped with whipped cream and the whiskey butter sauce.

3.2.2807

Be sure to visit www.luckyleaf.com for more amazing (I mean seriously amazing) recipes using pie filling, and for product information. Follow along on Facebook, Pinterest, and Twitter to stay up to date on all the deliciousness!