Recipes

Blueberry Bread Pudding

DATE: Thursday, June 14th, 2007

Ingredients

1 loaf bread, cut into 1� cubes
4 eggs
350 ml blend cream
150 ml whipping cream
1 1/3 c. brown sugar
1 ½ c. white sugar
2 tsp  vanilla
2 Tbsp maple extract
½ c. pecans, chopped
1 c. blueberries
1 tsp cornstarch
2 tsp water

Preparation

Make a blueberry sauce by cooking the blueberries and ½ cup of the sugar together over low heat for 15-20 minutes or so. Then whisk the cornstarch and water together and whisk into the hot sauce to lightly thicken. Remove from heat and allow to cool. Beat the eggs into the cream, then add the sugar, vanilla and maple and mix well. Put the bread into a large bowl and pour the egg/cream mix over, then the cold blueberry sauce. Lightly toss with your hands. Do not overmix! Carefully pour the mix into a buttered and sugared 9� x 13� pan. Sprinkle the pecans over the top and bake at 350 F for one hour, then reduce heat to 300 F and continue to cook until the pudding is finished (it should be reasonably firm but springy to the touch), about another 30 minutes. Serve warm or cold with Whiskey Sauce.