Best 3 Blueberry Bread And Rice Pudding With Orange Caramel Sauce Recipes

Indulge in a delightful culinary journey with a delightful combination of Blueberry Bread and Rice Pudding, complemented by an irresistibly sweet Orange Caramel Sauce. Delight your palate with the Blueberry Bread, boasting a moist and fluffy interior bursting with juicy blueberries, offering a perfect balance of sweetness and tanginess. Complement this bread with the creamy and comforting Rice Pudding, infused with the vibrant flavors of orange and vanilla, creating a harmonious fusion of textures and flavors. As a crowning glory, the Orange Caramel Sauce, with its luscious texture and bittersweet notes, elevates this dessert experience to new heights. Prepare to tantalize your taste buds and embark on a delectable adventure with these exquisite recipes.

Check out the recipes below so you can choose the best recipe for yourself!

OVER-THE-TOP BLUEBERRY BREAD PUDDING

Over-the-Top Blueberry Bread Pudding image

This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It's a favorite for our summer celebrations. -Marilyn Haynes, Sylacauga, Alabama

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

3 large eggs
4 cups heavy whipping cream
2 cups sugar
3 teaspoons vanilla extract
2 cups fresh or frozen blueberries
1 package (10 to 12 ounces) white baking chips
1 loaf (1 pound) French bread, cut into 1-inch cubes
SAUCE:
1 package (10 to 12 ounces) white baking chips
1 cup heavy whipping cream

Steps:

Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

Nutrition Facts : Calories 869 calories, Fat 54g fat (33g saturated fat), Cholesterol 195mg cholesterol, Sodium 344mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 11g protein.

BLUEBERRY BREAD PUDDING WITH CARAMEL SAUCE

Blueberry Bread Pudding With Caramel Sauce image

This is a low fat version that is made with skim milk and Egg Beaters. This is one of the best bread puddings I have ever had. I make this at Easter every year and get rave reviews.

Provided by Ceezie

Categories Dessert

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups skim milk
1 cup egg substitute or 4 eggs
2/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon grd cinnamon
4 1/2 cups sourdough bread, cubed
1 cup blueberries (fresh or frozen)
1/4 cup skim milk
14 caramels

Steps:

In a large bowl, blend together milk, egg, sugar, vanilla and cinnamon. Set aside. dump the bread cubes in the bowl and let soak for a few minutes. Place this mixture into a greased 8x8x2-inch baking dish; sprinkle with blueberries.
Bake at 350°F for 1 hour or until set. Serve warm with caramel sauce.
To make caramel sauce; heat milk and caramels until caramels are melted, stirring frequently.

Nutrition Facts : Calories 397.6, Fat 5.4, SaturatedFat 1.5, Cholesterol 5.9, Sodium 279.8, Carbohydrate 74.2, Fiber 0.9, Sugar 60.6, Protein 14.9

BREAD PUDDING WITH ORANGE CARAMEL SAUCE

Bread Pudding With Orange Caramel Sauce image

Posted for ZWT III for Spain/Portugal. Found this on chow.com, originally from the cookbook, Cesar : Recipes from a Tapas Bar. This recipe is designed for individual ramekins, but it can easily be adapted for a larger baking dish: You will have to bake it a little longer, testing it for doneness by inserting a knife into the center, as you would a cake; it is done when the knife comes out clean. NOTE: This needs to be started the night before.

Provided by pattikay in L.A.

Categories Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

4 cups milk
1 1/2 cups granulated sugar
1 cinnamon stick
2 oranges, zest of, grated
12 cups bread cubes (1/4-inch cubes)
6 egg yolks
2 eggs
2 cups freshly squeezed blood orange juice or 2 cups regular orange juice
1 cup heavy cream
4 tablespoons unsalted butter
1 cup granulated sugar
1/2 cup heavy cream, whipped
1/4 cup confectioners' sugar

Steps:

To make the pudding;.
Heat the milk, sugar, cinnamon stick, and orange zest in a medium saucepan over medium heat until the sugar dissolves.
Let cool, cover, and refrigerate overnight to steep.
Preheat the oven to 350°F Put the bread cubes in a large bowl.
Reheat the milk mixture and remove the cinnamon stick. In a large bowl, lightly whisk together the yolks and eggs.
Pour the milk mixture into the eggs and mix thoroughly.
Pour this mixture over the bread and allow to soak for a few minutes.
Butter the insides of eight 5-ounce ramekins. Divide the mixture among the ramekins and place them in a roasting pan or on a large, deep sheet pan.
Pour about 1 inch of water into the pan to create a water bath.
Bake until a knife inserted in the center comes out clean, about 1 1/4 hours.
To make the sauce:
Bring orange juice to a simmer over medium-high heat in a medium saucepan, then reduce to 1/4 cup, about 10 minutes.
Strain through a fine sieve into a bowl, add cream, and set aside.
In another saucepan, melt butter over medium heat. Add sugar and continue to cook, stirring frequently until sugar is lightly caramelized, about 3 minutes.
Add the orange juice mixture, stirring constantly.
Simmer for 5 minutes and strain through a fine sieve.
Serve the pudding warm, either turned out onto individual plates or left inside the ramekins.
Top with the sauce, a dollop of whipped cream, and a dusting of powdered sugar.

Nutrition Facts : Calories 762.3, Fat 32.9, SaturatedFat 18.6, Cholesterol 288, Sodium 458.7, Carbohydrate 106.7, Fiber 1.4, Sugar 73.8, Protein 12.8

Tips:

Use fresh or frozen blueberries: Fresh blueberries are best, but frozen blueberries can also be used. If using frozen blueberries, thaw them before adding them to the batter.
Don't overmix the batter: Overmixing the batter will make the bread tough. Mix just until the ingredients are combined.
Bake the bread at a high temperature: This will help the bread to rise and prevent it from becoming dense.
Let the bread cool completely before serving: This will allow the flavors to develop and the bread to set properly.
Serve the bread with butter, cream cheese, or your favorite spread: This will help to enhance the flavor of the bread.
When making the rice pudding, use a heavy-bottomed saucepan: This will help to prevent the pudding from scorching.
Cook the rice pudding over low heat: This will help to prevent the pudding from boiling over.
Stir the rice pudding constantly: This will help to prevent the pudding from sticking to the bottom of the saucepan.
Let the rice pudding cool completely before serving: This will allow the pudding to set properly.
Serve the rice pudding with your favorite toppings: Such as fresh fruit, nuts, or whipped cream.

Conclusion:

The blueberry bread and rice pudding with orange caramel sauce recipes are both delicious and easy to make. The blueberry bread is a classic breakfast or snack bread that is perfect for any occasion. The rice pudding is a creamy and decadent dessert that is sure to please everyone. Whether you are looking for a simple breakfast bread or a special dessert, these recipes are sure to hit the spot.