Blueberry Cream Cheese Over-night Bread Pudding and Fresh Blueberry Syrup

Blueberry Cream Cheese Over-night Bread Pudding

12 slices French bread (one of the large loaves works fine) cut into 1-inch cubes
2  8oz packages cream cheese, chilled and cut into 1-inch cubes (I use low-fat, and about 1 1/2 pkgs.)
1 cup fresh blueberries (frozen works fine)
12 eggs
1/3 cup maple syrup (don't worry, you don't taste the maple, but you can use karo syrup instead)
2 cups milk

Grease 13x9 pan.  Place half of the bread cubes evenly in pan.  Scatter with cream cheese cubes and sprinkle with the rest of the bread cubes.  In a large bowl, whisk eggs, milk, and syrup.  Pour over bread mixture, cover with foil and chill overnight.

The next morning, preheat oven to 350 degrees.  Let the mixture come to room temperature for about 45 min.  Bake covered with foil for 45 minutes, then uncover and bake an additional 45 minutes, until puffed and golden.  Remove and serve with fresh blueberry syrup.

Fresh Blueberry Syrup

1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup fresh blueberries (if using frozen, let thaw overnight)
1 Tbsp butter

In a small saucepan, combine sugar, cornstarch, and water over med-high heat.  Cook, stirring occasionally, 5 minutes or until thickened.  Stir in the blueberries and simmer 10 minutes more, or until most berries are burst.  Add butter and stir until melted.

Caramelly Pull-Apart Bread

12 frozen rolls (dough)
1/2 cup brown sugar
1 stick of butter
cinnamon
1 box of dry butterscotch pudding (the cooked kind, not instant)
nuts, optional

Place 8 frozen rolls in bottom of bundt pan, with 4 rolls on top of those, for a total of 12 rolls.

Place brown sugar and butter in a saucepan and cook on stove until it starts to bubble.  Then, pour over each roll, sprinkle rolls lightly with cinnamon and dry pudding mix.  Add nuts if desired.

Put in fridge and let rise overnight.

Bake at 325 degrees for 25 minutes.

Invert upside down onto plate and serve.  MMMMM!

Cinnamon Rolls

4 C scalded milk

½ C warm water

4 Tbsp yeast

2 C sugar

4 eggs

2 cups mashed potatoes

1 C butter, melted with scalded milk

2 tsp salt

12 - 13 C flour

Scald milk and add butter to cool. Dissolve yeast in warm water (if using Saf yeast

Janet doesn’t proof). Add the yeast, sugar, eggs, warm mashed potatoes and salt.

Recipe says to beat in half the flour then add milk and other half of flour. (Janet

alternates a little of each until all mixed together). Let rise until double. Divide in fours

when roll out. Spread melted butter on dough and add cinnamon sugar. Bake at 350

degrees for 15 minutes.

***makes A LOT, so make in a very large bowl***

Bread Pudding

The secret to this recipe is to use quality ingredients. Artisan bread or any good, dense bread, a good, mild honey rather than a dark, strong honey, real vanilla extract, fresh eggs, all add to the flavor and texture. It isn't necessary to use whole milk, but it does make a richer custard.

Ingredients:
2 cups day old bread, cubed
1/4 cup honey
2 T. butter
1/8 t. salt
2 eggs, beaten in 1 cup pyrex measuring cup
1 t. vanilla
1 2/3 cup hot milk (not scalded or boiled)
1/2 cup raisens or craisens (optional)
Nutmeg

Directions:
Preheat oven to 350 degrees. Place pan of water (large enough to hold your baking dish) in heated oven. The water should only come up half way or less on the baking dish. You can determine this by holding the empty baking dish or pan in the pan of water before putting it in the oven.

Place bread cubes in small baking dish. Sprinkle craisens evenly over bread.
In microwave, heat milk, butter, honey and salt in 2 cup pyrex measuring cup.
Whisk (or stir briskly with a fork) the eggs while you pour in a small steady stream, the hot milk mixture into the eggs. Then pour the egg and milk mixture slowly back into the the remaining milk, stirring as you go. Stir in the vanilla and pour over the bread. Sprinkle with nutmeg and bake in pan of hot water for 30 - 40 minutes, until custard is set. Test with clean knife inserted about an inch from edge of pan. It should come out clean.

This recipe can be increased. The idea is to use large enough containers to allow for the gradual incorporation of the eggs into the hot milk, pouring back and forth, and the pan of water always accomodating the baking dish or dishes, as you can bake individual puddings in oven safe ramakins.