Bread Pudding with 7UP Blueberry Sauce
On Monday’s I serve lunch at our local VFW. My friend Wendy makes one of 4 different entrees in rotation and I go in to help her serve it. These guys have become pretty special to me as I’ve gotten to know them so I started making dessert and they really seem to enjoy it. This week I made this Bread Pudding with 7UP Blueberry Sauce. Since it’s summer and most of the snowbirds have gone back north we usually do about 20 – 25 lunches. We get so busy in the winter we’ve been known to sell out in 25 minutes! Especially on lasagna day.
I used 2 loaves of bread to make this. One was a big challah loaf and the other a loaf of regular white bread. This recipe will serve at least 20 people depending on how big you make the pieces.
I knew I was making blueberry sauce to put over the bread pudding so I didn’t add any raisins to it as I normally would of. If you’re looking to feed a crowd, this recipe will do it!
- 16 oz. loaf challah bread
- 1 loaf regular white bread
- 8 eggs
- 2 1/2 cups sugar
- 8 cups milk
- 1 tablespoon vanilla
- 3 tablespoons cinnamon
- 4 tablespoons butter
- 5 cups blueberries
- 1/2 cup sugar
- 12 oz. can 7UP
- Tear the bread into pieces. Put in a large mixing bowl.
- In another bowl add the eggs, sugar, milk, vanilla and cinnamon. Mix well with an electric mixer. Pour over the bread and stir to mix it in.
- Cover and refrigerate for 4 hours.
- Pour mixture into a buttered 9 x 13 inch deep pan. Dot the top with the butter.
- Bake at 325 degrees for 1 hour and 15 minutes. The bread will puff up in the center when done. If it starts to brown to fast, cover loosely with foil.
- Add the blueberries, sugar and 7UP to a large saucepan. Bring to a boil.
- Stir together the water and cornstarch. Stir into the blueberry mixture and stir until thickened.
Maybe you’d like to try?