Blueberry Bread Puddin' with Bourbon Sauce | Jason Smith, Southern Country Bling | Recipe

Preheat oven to 350°F. Coat a 9 x 13-inch baking dish with cooking spray. 

In a large mixing bowl, combine the sweetened condensed milk, heavy cream, eggs, vanilla and salt and mix. 

Toss the biscuits and cornbread in the milk mixture, then fold in the butter and blueberries. 

Pour into the prepared baking dish, spread evenly and bake for 50 to 60 mins, or until center is set. 

Make the bourbon sauce while the pudding is baking. 

In a small saucepan, whisk together the butter, sugar and egg yolks, then heat over medium heat, stirring until thick (it should coat the back of a spoon). Remove the sauce from heat and stir in the bourbon. 

When the pudding is ready, remove from oven and let stand for 20 minutes. Cut into squares and drizzle with half the sauce. 

When serving, drizzle the pudding with more sauce. ENJOY!!!  

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