Beth'S Blueberry Bread Pudding - cooking recipe

Ingredients

Golden Sauce:
1/2 cup white sugar
3 tablespoons butter
1 cup heavy whipping cream
Bread Pudding:
3/4 cup white sugar
3 tablespoons butter, softened
3 eggs
2 teaspoons vanilla extract
3 1/2 cups milk
8 cups sourdough bread cubes
1 3/4 cups fresh blueberries
2 tablespoons white sugar
1/2 teaspoon ground cinnamon

Preparation

Combine 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat; cook and stir until butter is melted, 3 to 4 minutes. Stir cream into butter mixture; bring to a boil, reduce heat, and simmer until golden sauce is slightly thickened, 5 to 10 minutes. Pour golden sauce into a bowl and cover with plastic wrap.
Preheat oven to 350 degrees F (175 degrees C).
Beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract; beat until fluffy, 2 to 3 minutes. Slowly pour milk into butter-egg mixture while continuing to stir until evenly combined.
Preheat oven to 350 degrees F (175 degrees C).
Place bread cubes in a large bowl. Pour milk mixture over bread; let stand until bread is moistened, about 5 minutes. Fold blueberries into bread mixture; transfer to a 3-quart baking dish.
Mix 2 tablespoons sugar and cinnamon together in a bowl; sprinkle over bread mixture. Drizzle 1/3 cup golden sauce over bread mixture.
Bake in the preheated oven until a knife inserted in the center of the bread pudding comes out clean, about 35 minutes. Serve bread pudding with remaining golden sauce.