Blueberry Reyes Merlot 2010 Bread Pudding
By Beth Heiserman
This recipe requires three steps: Bread, Custard, and Reyes Merlot Sauce. You can make the entire recipe from scratch or you can purchase the bread already made.
Ingredients for bread
1 egg
1 Tbsp. butter
3 Tbsp. sugar
1 ½ Tsp. kosher salt
3 cups bread flour
2 ½ Tsp. Bread machine yeast
Ingredients for custard
3 eggs
1/3 cup of sugar
1 ½ cups of non fat milk
½ cup of heavy whipping cream
1 Tbsp. cardamom
1 Tsp. vanilla
2 cups of fresh/dried blueberries (not frozen)
Ingredients for Reyes 2010 Merlot Blueberry sauce
21 Oz. can of blueberry pie filling
2 cups of Reyes 2010 Merlot
1/3 cup of sugar
1Tsp. Vanilla
Directions
- Make bread according to your machine or purchase blueberry bread.
- Cooled bread must be cut in to 1 inch cubes.
- Leave uncovered (leave open for air to dry, minimum 6 hours.)
- Spray Pam on 13X9 baking dish.
- Put cubed bread into baking dish.
- Mix Custard ingredients together and pour on bread.
- Let sit in fridge to rest (minimum 8-12 hours)
- Bake at 350 degrees for 1 ½ hours.
- In saucepan reduce Reyes 2010 Merlot wine and sugar for 5-10 minutes.
- Add blueberry pie filling cook 5-10 minutes, until thick and bubbly.
- Add Vanilla.
- Pour warm sauce over bread pudding.