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Blueberry Sourdough Bread Pudding

Source of Recipe


I Dolci Bakery






List of Ingredients



• 1 loaf good-quality sourdough French bread
  
• 1/4 lb. (1/2 cup) unsalted butter
  
• 1 pint (2 cups) blueberries
  
• 4 large eggs
  
• 3 large egg yolks
  
• 2 cups half-and-half
  
• 2 cups milk
  
• 3/4 cup sugar
  
• 1 Tbsp pure vanilla extract
  
• 1-1/2 tsp ground cinnamon
  
• 1/2 tsp freshly grated nutmeg
  
• 1/4 cup sugar
  
• Boiling water, as needed
  
• Heavy cream, for serving
  






Instructions



1. Cut about two thirds of the bread loaf into 1-inch-thick slices. Trim away the crusts, then cut the slices into 1-inch cubes. Place in a mixing bowl.
   
   
2. Melt the butter in a saucepan. Remove from the heat and let the butter cool. Add the blueberries to the bread cubes. Pour the cooled butter over the top and toss lightly.
   
   
3. Preheat oven to 350 degrees (F). Position a rack in the middle of the oven.
   
   
4. Butter a 2-quart baking dish or souffle dish and fill with the bread and blueberries. In a mixing bowl, whisk together the whole eggs, egg yolks, half-and-half, milk, sugar, vanilla extract, 1/2 teaspoon of the cinnamon and the nutmeg. Pour the mixture over the top of the bread and blueberries. Let stand for 15 minutes prior to baking. Combine the sugar with the remaining cinnamon and sprinkle the top generously with the mixture.
   
   
5. Place the baking dish in a baking pan and pour in enough boiling water to reach halfway up the sides of the baking dish. Place in the oven and bake until the pudding is puffed and brown, about 1 hour. Remove the dish and pan from the oven and let the pudding cool in the water bath.
   
   Serve at room temperature, and pass a pitcher of cream at the table.
   
   Serves 8 to 10