Bread Pudding with Blueberries

[Megan Blocker]

Bread Pudding with Blueberries

Serves 6 as Dessert.

Bread pudding is a classic dish, an example of the kind of peasant cooking that comes of using every odd and end available in the house. It's a great use for stale bread, but it's also worth going out and buying bread just for this recipe!

• 8 egg yolks
  
• 3 whole eggs
  
• 2 c light or heavy cream
  
• 2-1/2 c whole milk
  
• 1-1/2 c sugar
  
• 1-1/2 tsp vanilla extract
  
• 1/2 tsp cinnamon
  
• 1 loaf challah or brioche bread
  
• 1/2 c fresh blueberries, washed and picked over
  

Pre-heat the oven to 315 degrees Fahrenheit.

Make the custard:

In a large, heavy mixing bowl, whisk the eggs, yolks, cream and milk until well-combined. Add the sugar, vanilla and cinnamon and whisk until sugar is thoroughly incorporated. Set custard aside.

Prepare the bread:

Slice the bread into 3/4 inch thick slices. Remove and discard the crusts from each slice and cut remaining bread into 1/2 inch cubes.

Assemble the pudding:

Line the bottom of a large oval baking dish (approximately 10x15) with a layer of bread, then sprinkle on the blueberries so that they are evenly distributed. Spread the remaining bread cubes on top of the blueberries.

Pour the custard mixture down over the bread and berries, and allow to soak for at least 10 minutes before putting it in the oven.

Transfer the oval baking dish to a large baking pan filled with enough hot water to come about halfway up the side of the pudding.

Bake the pudding for 60-70 minutes, until golden brown and cripsy on top. Remove from the oven and cool on top of the stove, in the water bath, for twenty minutes. Remove from water and cool for additional 10 minutes on a wire rack. Serve warm or at room temperature.

Keywords: Dessert, Easy

( RG1391 )