blueberry pecan crunch bread pudding

How To Make blueberry pecan crunch bread pudding

• Step 1
  You can do all these steps the day of just let the custard soaked bread rest in the fridge for at least 30 minutes prior to baking. The directions I am giving are for making this overnight. Use any bread you like, any fruit you like. Don't like nuts, leave them out.
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  Step 2
  Tear what ever bread you have on hand into one-inch pieces into a bowl. Cover with a paper towel and leave out overnight. Note: My loaf happened to be 18 oz which I think was too much. I added an extra cup of milk to the egg milk mixture it did not look like it was enough for the 18 oz of bread.
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  Step 3
  For the topping, cream the one cup of brown sugar with the one stick of butter. You can add another half cup of sugar if you like it sweeter.
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  Step 4
  Add pecans cover and chill overnight.
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  Step 5
  You see in this photo a cup or so of bread that I added to the topping mixture? I had a handful of old very sweet brioche bread I bought at Wegmans I did not want to toss out so I thought considering I have reduced the sugar by half in most recipes this might be a good idea. Not necessary of course.
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  Step 6
  If using the bread, mix into pecan/butter mixture and chill overnight.
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  Step 7
  The next day, beat cream cheese, zest, and sugar until creamy.
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  Step 8
  Add milk and beat carefully.
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  Step 9
  Add salt and vanilla. Beat.
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  Step 10
  Add one egg at a time beating in between each. Set aside. You will want the bubbles that have formed to diminish as much as possible before adding to the bread.
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  Step 11
  Butter a 9x13 glass pan lightly. Then sprinkle turbinado, aka demerara sugar, over the butter lightly. Or, use any sugar you have handy.
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  Step 12
  Put a handful of bread covering bottom. Sprinkle some pecans and blueberries.
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  Step 13
  I was able to do this three times at the end press bread down.
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  Step 14
  Pour the egg milk mixture over the entire surface.
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  Step 15
  Cover and let sit overnight.
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  Step 16
  The next day, take the bread pudding and topping out of fridge let the chill come off. Break apart the topping and add to the bread pudding.
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  Step 17
  Cook at 350 degrees for 45 - 60 minutes depending on your oven. You do not want to overcook it, so after 35 minutes test it with a knife you want it to come out clean.
• Step 18
  I have seen some people top this dish with a sauce of 2 cups of confectioners sugar, 1 tsp of vanilla and 4-6 tsp of water or milk just enough to make a smooth sauce that you can drizzle. Or you can use a dollop of ice cream or whipped topping.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!