WRIC Richmond News and Weather - Blueberry-Cherry Bread Pudding with Orange Sauce

Blueberry-Cherry Bread Pudding with Orange Sauce

 BLUEBERRY-CHERRY BREAD PUDDING WITH ORANGE SAUCE
6 to 8 servings

• ½ cup dried blueberries
• ½ cup dried sweet dark (Bing) or tart red cherries
• Orange juice or bourbon or brandy or water as needed
• 4 cups day-old white or French or Italian bread cubes
• 3 to 4 tablespoons butter or margarine, melted (see note)
• 4 extra large or jumbo eggs, at room temperature (see note)
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• Pinch of salt
• 2/3 cup sugar or the equivalent of 2/3 cup sugar in granulated sugar substitute
• 2 2/3 cups milk or reduced-fat or skim milk, scalded and cooled to lukewarm
• 1 teaspoon vanilla extract
• Hot Orange Sauce (optional)

Place dried cherries  and blueberries in a deep small bowl; add orange juice or bourbon or brandy or water to cover fruit thoroughly.  Allow mixture to stand at room temperature for at least 1 hour to absorb liquid and become plump.  Drain fruit, reserving 1/3 cup orange juice or bourbon or brandy.  Arrange bread cubes and drained fruit in a greased 1½-quart baking dish or casserole. Evenly drizzle melted butter over bread cubes.

In a medium bowl, combine eggs, cinnamon, nutmeg, and salt, beating slightly.  Dissolve sugar in warm milk; add mixture in a fine stream to eggs, stirring constantly and blending well.  Stir in 1/3 cup orange juice or bourbon or brandy and vanilla.  Pour egg mixture over bread cubes.  Bake, uncovered, in a preheated moderate oven (350 degrees F.) for 45 to 50 minutes, or until a table knife inserted in the center comes out clean.  Serve warm or at room temperature, plain or garnished with hot Orange Sauce.  

Note: May reduce butter or margarine to 2 tablespoons and add 2 tablespoons Smucker's          Shortening & Oil Replacement, if desired.

Note: May use the equivalent in egg substitute, (i.e. Egg Beaters, for 4 eggs, if desired). 

Variation: Omit cherries and use ½ cup dried cranberries with the blueberries. 

Orange Sauce
about 1 cup

• 1 cup unsweetened orange juice
• 1½  tablespoons corn starch
• 2 tablespoons sugar (optional)
• Pinch of salt
• 1 to 1½ tablespoons butter or margarine (optional)
• 2 teaspoons freshly grated orange peel

In a small heavy saucepan, combine orange juice, corn starch, sugar, if desired, and salt, blending well.  Cook, stirring constantly over moderate heat until mixture comes to a boil and is thickened and translucent.  Stir in butter, blending well.  Stir in orange peel.  Serve hot.  May store in an airtight container in the refrigerator for up to one week.  

Variation: Reduce orange juice to ¾ cup.  Stir in ¼ cup bourbon or brandy with the butter.