It's been awful quiet around here so I thought I'd shake things up by sharing this incredible dessert...

White Chocolate and Blueberry Bread Pudding with Amaretto Cream Sauce

Ingredients:

4 Tbsp unsalted butter, softened, plus 2 Tbsp, melted
8 large eggs
6 cups heavy cream
2 cup milk
2 cup packed light brown sugar
2 tsp pure vanilla extract
1 teaspoon ground cinnamon
13 cups 1/2 inch cubes of day-old bread (egg bread or Challah)
12 oz white chocolate, chopped
3 cups fresh blueberries

Amaretto Cream Sauce:
2 Tbsp cornstarch
1/2 cup Amaretto liqueur
3 cups heavy cream
1/2 cup granulated sugar

Directions:

For the Bread Pudding: Preheat the oven to 350 degrees F. Butter a 10X14 inch baking dish with the softened butter. Whisk the eggs in a large bowl. Whisk in the cream, milk, brown sugar, vanilla and cinnamon. Add the bread, chocolate and blueberries and stir well. Then mix in the melted butter. Let sit for 30 minutes to bread will absorb the egg mixture.

Pour into prepared dish. Bake until firm when pressed in the center, about 1 hour. Cool on wire rack until just warm, about 20 minutes.

For the Amaretto Cream Sauce: In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.

In medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and, whisking constantly, bring to a boil Reduce head and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding.

Serve warm and enjoy!