Fox 8 Recipe Box: Mama’s Blueberry Puddin’ Gone Bad

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Original recipe by Steve Rehburg (Kristi's uncle)

Blueberry Bread Pudding


  • 6 cups 1" bread cubes (thick sliced Texas toast)
  • 5 eggs
  • 1 cup brown sugar (packed firmly)
  • 1 tsp. vanilla (pure)
  • 1/4 cup Southern Comfort whiskey
  • 1/2 tsp. cinnamon
  • dash of nutmeg - fresh
  • 1/2 tbsp orange zest
  • 1/2 tsp salt
  • 2 cups heavy whipping cream
  • 3 cups of North Carolina blueberries


  1. Mix eggs, sugar, vanilla, Southern Comfort, cinnamon, nutmeg, zest, salt
  2. Add cream and mix well
  3. Fold in 6 cups of one inch bread cubes, then turn gently ever 1/2 hour, let soak 1 1/2 hours at room temperature
  4. Fold in blueberries
  5. Add to glass buttered baking dish (6x9)
  6. Bake at 350° for 55 minutes or until firm and golden brown

Blueberry Compote


  • 3/4 cup sugar
  • 1/2 cup Southern Comfort
  • 1/2 cup water
  • 1 tsp lemon juice
  • 1 tbsp lemon zest
  • dash of salt
  • 4 cups of blueberries


  1. In a saucepan, combine liquids, salt and sugar
  2. Bring to a boil
  3. Add lemon zest and blueberries
  4. Cover and return to a boil then remove cover and reduce heat to a simmer, cooking until you have a heavy syrup -- approximately 35 minutes
  5. Add lemon juice to taste
  6. Let cool

Southern Comfort Hard Sauce


  • 1/2 cup butter (1 stick) soft a room temperature
  • 2 cups confectioners sugar (1 lb)
  • 2 tsp vanilla (pure)
  • 3 tbsp Southern Comfort
  • Dash of salt


  1. With electric mixer add butter to salt and sugar
  2. Mix evenly
  3. Add liquids and beat to a thick creamy icing

Serving suggestion: Serve bread pudding warm, lightly dusted with confectioners sugar. Add a generous dollop of the blueberry compote of the side. Spread a generous portion of hard sauce on top of bread pudding and garnish with fresh blueberries.

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