Blueberry Bread Pudding

3 eggs
4 C heavy whipping cream - I used 3 C cream, 1 C 1% milk and thought it was fine. You could probably even cut the ratio further.
2 C sugar
1 Tbsp vanilla
2 1/2 C blueberries
1 pkg (10-12 oz) white baking chips
1 loaf (1 lb) French bread, cut into 1 in cubes - I used sourdough because I had some on hand and it was good, couldn't taste the sourdough really

Sauce:
1 pkg white baking chips
1 C heavy whipping cream


Combine eggs, cream, sugar, and vanilla.  Stir in blueberries and baking chips.  Stir in bread cubes.  Let stand for 20 minutes, gently mixing occasionaly, until bread is softened.

Transfer to a greased 13x9 baking dish.  Bake uncovered at 350 for 50-55 minutes or until a knife inserted comes out clean.  Let stand for 5 minutes before serving.

Sauce:  Place baking chips in a small bowl.  Bring cream just barely to boil.  Pour over baking chips.  Whisk until smooth.  Serve with the bread pudding.

This was super yummy.  Some warnings, though:  1) You'll need a huge bowl for soaking all those bread cubes at the beginning.  2)  Mine boiled over a little while baking, so put something underneath to catch juices unless you want to scrub your oven (or your friends oven, in my case)  and 3)  My knife never came out clean.  So lest the bread start to burn, I pulled it out after a little over an hour of cooking.  Was still super yummy, even if a little moist.  4)  It made a huge amount of sauce.  If I did this again, I would cut the sauce in half (1/2 C cream, 1/2 pkg white chips).

 Original Recipe submitted to Simple and Delicious May 2010 Magazine by M. Haynes