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BLUEBERRY BREAD PUDDING




Source of Recipe


Tremont 647


Recipe Introduction


This is baking for non-bakers: nearly foolproof, and easy to manipulate. You can play with the bread, using sourdough or even cornbread instead of the classic brioche. Add nuts, or substitute chocolate or other fruits -- just stay away from high-water ones like bananas and strawberries or you'll thin out the custard. For a hearty winter side dish, check out the savory Herbed Bread Pudding.

Serves 6-8


List of Ingredients




8 cups sourdough bread, cut into 1 1/2-inch cubes

Custard:
8 eggs
3 cups milk
1 cup heavy cream
1 cup honey
1 tablespoon vanilla extract
1 tsp salt
1/2 tablespoon cinnamon
1 tsp ground nutmeg
1 tsp ground ginger

2 cups blueberries

Recipe



1. Preheat the oven to 425 degrees.
2. Place bread cubes on baking sheet and toast until golden brown. Set aside and cool to room temperature. Reduce oven temperature to 350 degrees.
3. While the bread is toasting, whisk eggs thoroughly in a large bowl. Add the milk, cream, vanilla, salt, and all but 2 TB of the sugar. Mix well.
4. Transfer the croutons to a 9x13-inch baking dish, scatter the blueberries on top, and slowly pour the custard over them. Sprinkle the pudding with the reserved sugar and bake until the custard is just set but still wobbles slightly, about 1 hour. Ser