While this dessert would be a delicious ending to a summer meal, you might serve it as the main dish for brunch. Assemble it ahead, and simply bake and serve when you're ready. Reserve the crusts you trim from the bread and pulse the crumbs in the food processor for fresh breadcrumbs, which should be stored in an airtight container and can be frozen for up to six months.
1 cup packed brown sugar
1/4 cup butter
2 tablespoons light-colored corn syrup
2 cups blueberries
1 (16-ounce) loaf Italian bread
1 1/2 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
5 large eggs
1 teaspoon Grand Marnier or other orange-flavored liqueur (optional)
2 teaspoons powdered sugar
How to Make It
Combine first 3 ingredients in a small saucepan over medium-high heat; cook for 2 minutes or until butter melts and sugar dissolves, stirring frequently. Pour sugar mixture into a 13 x 9–inch baking pan coated with cooking spray; sprinkle evenly with blueberries.
Remove crust from bread; reserve crust for another use. Cut bread into 1-inch-thick slices. Arrange bread slices over blueberries.
Combine milk, vanilla, salt, and eggs in a large bowl, stirring with a whisk until frothy; stir in liqueur, if desired. Pour milk mixture over bread. Cover and chill 8 hours or overnight.
Uncover pan; let stand at room temperature 30 minutes.
Preheat oven to 350°.
Bake at 350° for 40 minutes or until browned. Place a large platter or jelly-roll pan upside down over baking pan; carefully invert onto platter. Sprinkle evenly with powdered sugar.
This bread pudding was quite tasty. I made the recipe in an 11x7 baking dish and skipped the Grand Marnier. The pudding puffed up nicely and had a lovely texture. I did not flip to serve, but spooned into bowls and drizzled with the blueberry syrup. This recipe goes very well with a nice cup of coffee.
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