In a large bowl, whisk eggs, cream, sugar and vanilla. Add bread cubes and let stand for 15 minutes until soften. Transfer soaked bread cubes to a greased 13 x 9-inch baking dish.

To start, cut four jumbo blueberry muffins (either from your favorite bakery or homemade from your favorite recipe) into small cubes and place in a deep 2-quart dish.

Emeril Lagasse shared this blueberry-studded bread pudding recipe at the 2007 F&W Classic in Aspen, and now we're sharing it with you. Making it is as simple as whisking together the custard ...

2 cups heavy cream. 1 teaspoon vanilla. Pinch of salt. 2 tablespoons butter. ¼ cup demerara sugar. Directions: Heat oven to 300 degrees. Grease a 9-inch by 13-inch baking pan.

1/4 cup water. 6 oz. milk. 1.5 teaspoons sugar. 1.5 teaspoons brown sugar. 1 tablespoon active dry yeast. 17.5 oz. flour ...

Preheat oven to 350 degrees. Butter a 9×13 baking dish on bottom and all sides. In a large bowl, whisk eggs. Add the sugar, milk, vanilla, cinnamon and lemon zest.

(At 50 minutes I covered mine with foil for another 5 minutes and it was done.) Enjoy plain or with butter, cream cheese, peanut butter, Nutella, etc.