A sure crowd-pleaser, blueberry bread pudding is made with fresh blueberries, tangy sourdough bread, and a rich custard. It has the ideal balance of sweetness, richness, and the right amount of crispy, golden, buttery bread on the outside to soft, custardy bread on the inside. Use vanilla ice cream or whipped cream as a garnish.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 hrs |
| Total Time: | 10 hrs 30 mins |
| Servings: | 5 |
| Yield: | 4 to 6 – servings |
Ingredients
- 1 pound ground beef
- 1 (10 ounce) package frozen corn kernels
- 1 cup cubed potatoes
- 1 cup thinly sliced celery
- 1 cup sliced carrots
- ½ cup chopped onion
- 2 cups water
- 2 cubes beef bouillon cube
- ¾ teaspoon hot pepper sauce
- 1 (16 ounce) jar processed cheese sauce
Instructions
- Brown the ground beef and drain.
- Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
- Add cheese sauce and gently stir until well blended.
Nutrition Facts
| Calories | 621 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 144 mg |
| Dietary Fiber | 4 g |
| Protein | 29 g |
| Saturated Fat | 22 g |
| Sodium | 1935 mg |
| Sugars | 10 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
I think it was the processed cheese that we didn’t like. I used velveeta packets because I couldn’t find any in a jar at the grocery store. My sister, who is dairy free, took some with her before the cheese was added. She added tomato juice instead and said it was pretty good. Not sure if we will try this again – someone in my house would have to specifically ask for it.
Delicious and crowd~pleasing! I doubled the recipe and used ground turkey, browned with some minced garlic. Because of the greater volume, did cook half of time in slow cooker on High, then low. Rave reviews!
I doubled most of the recipe except for the cheese to make it more soupy! It was a great hit with friends! Making it again in the near future!
I put 4 cups of milk in it too and it was AMAZING. I kept burning my tongue on it bc I kept trying to sneek a sip. My boyfriend couldn’t stop raving about it too. It is a Def try this Winter.
Great with extra cheese and salt on top! Substituted fake cheese for real sharp cheddar. Perfect and well balanced for any busy night.
It’s yummy! I added one jar of three cheese pasta sauce and it was really good!
I love this soup. I wasn’t sure at first bite, but then I was hooked! I use 2 cups of beef stock (instead of water and bouillon cubes). I add 1 tsp of hot sauce and a couple shakes of season salt. The first time I made it, it was too thick for me, so now I add a 1/2 bottle of beer. After adding the Cheese Whiz, I usually add some more stock to thin it a little bit.
NO tomato products in this soup – surprised at how tasty this soup turned out to be! The only change I made – I melted cheddar cheese and added versus using cheese in a jar. Served this along with a fresh garden salad and toasted French bread. This was a faceless crockpot recipe which I chose to prepare for the Allstars – South Region. Thanks Alice for sharing your recipe with Allrecipes!
My guys liked this. I kept it as written except added a container of soft pretzel cheese dip instead of the whiz and it was great. Had a little kick. I did add 1/2 Cup of beer and another 1/2 cup water to the original posting of water-it looked like it needed more liquid.
This is okay…not outstanding, not terrible, just okay. I guess to me when you make a soup with Cheez Whiz you’re gonna have a soup that ends up tasting like…Cheez Whiz. Which is not necessarily a bad thing. But I think I’d like to try a cheese soup that has a little more nuance/less of a chemically-processed cheese taste to it.
Everyone loved it. Hot sauce is key. Needed more spice.
I made this for company and they loved it so much they took home all the leftovers! My husband commented the next day that he was kind of bummed that we didn’t keep any for ourselves! Very good!
I guess I’m in the minority (I’m also 9 months pregnant and admittedly have “food issues”!). I really didn’t care for this recipe – the mixture of the flavors kind of made me sick. My husband, on the other hand, thought it was great. He crumbled saltines into it and happily ate it so it’s probably just me & my hormones acting up again :o)
Without the celery and carrots, this was a very kid friendly recipe. I ended up needing 4 cups of liquid to start – maybe I put in too many potatoes. I put the jar of hot sauce on the table for people to add if they wanted more.
five servings makes alot of soup!
Very good. I made a few changes…omitted celery (don’t like it), used a little less hot sauce since my toddler would be eating it. I think next time I will try it with Velveeta instead of the cheese whiz. I think Velveeta would taste a little better.
This is delicious. I substituted the ground beef with ground turkey. And i served it with pumpkin muffins. It was a huge hit at work on soup day. I did try it without the cheese before i added it and I like it much better with the cheese.
love it
It was good, but didnt really like the hamburger in it, and instead of 2 cups of water, I used 4 cups of beef broth.
Hmm.. this turned out *AWESOME* how I made it, but since it was way different didnt rate it. I tripled the liquid, used beef soup base, added mushrooms and more of all veggies, seasoned with garlic salt, accent (MSG), garlic chile paste instead of hot sauce, used light cheese whiz, and cooked on stove top (took about an hour total). It was EXCELLENT and got rave reviews…thanks for the great starting point! As written i think it would have been a little thick and “stewy” for my tastes…I like really brothy soups 🙂
Delicious and so easy to make!