Blueberry Bread Pudding
Easy, tasty and oh, so moist! Delicious served warm by itself or with Crème Anglaise Sauce if desired. Serves 8 to 10
Ingredients:
- 3 cups milk
- 3 large eggs
- 1 cup granulated sugar
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 5 to 6 cups day-old French bread, torn into pieces
- 2 cups fresh blueberries
- 3 tablespoons powdered sugar
Preparation:
1. Preheat oven to 350°F.
2. Evenly butter bottom and sides of an 11- x 7-inch baking dish.
3. Whisk together the milk, eggs, sugar, extracts, and lemon zest. Add the bread and let stand for 10 to 15 minutes.
4. Gently toss blueberries with powdered sugar then add to the bread mixture; folding in gently. Pour mixture the buttered baking dish.
5. Prepare an oven bath: Place the baking dish containing the bread pudding in a larger pan and place in oven on middle rack. Add about 4 cups of hot boiled water to the outer pan.
6. Bake for about 1 hour, or until the bread pudding is set and lightly browned on top.
Crème Anglaise Sauce
Ingredients:
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 4 egg yolks
- 1/3 cup white sugar
Directions:
1. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
2. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Makes: 1 1/2 cups
