No-Bake Blueberry Bread Pudding
Yankee Plus Dec 2015
TABLE OF CONTENTS
An easy recipe for chilled blueberry bread pudding that makes the perfect refreshing summer dessert topped with fresh whipped cream.
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- 1 quart fresh or frozen blueberries, preferably wild
- 3/4 to 1 cup granulated sugar
- 1 piece cinnamon stick and/or 1 twist fresh lemon peel
- 1 small loaf homemade or Pepperidge Farm—style white bread, slightly stale with crusts removed
- 1 pint heavy cream
- 1 teaspoon granulated sugar
Instructions:In a large saucepan, cook the berries with sugar, water to barely cover, and cinnamon stick and/or lemon peel over low heat until the berries have burst and the mixture is syrupy, about 15 minutes. Remove from heat.
To build a bread pudding in a deep, round dish: Cover the bottom of the dish with a layer of bread, cut into irregular pieces to fit the dish; then spoon on the liquid and berries until the bread is soaked and purple. Add another layer of bread; douse it with berries, and so on, until the dish is filled. Pour the last of the liquid over the top and refrigerate with a weighted dish set on top.
Before serving, whip the cream, sweeten it with the sugar, and cover the pudding with a thick layer. Scoop out portions so that each person gets plenty of cream with the pudding. The pudding can be molded for a prettier look and inverted onto a plate. Coat the pudding with the whipped cream.