Blueberry Sourdough Bread Pudding
Blueberries tend to burst when baked in the oven, but here, baked in a golden pudding with pockets of sweet custard throughout, they simply explode with goodness. For an interesting variation, replace the blues with huckleberries, tart little gems known to native Oregonians as wild blueberries.
1 loaf (24 ounces) good quality sourdough French bread
1/4 pound (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 tablespoon pure vanilla extract
1 1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 cup sugar
Boiling water as needed
Heavy cream for serving
Cut about two thirds of the bread loaf into 1-inch thick slices. Trim away the crusts and then cut the slices into 1 - inch cubes. place in a mixing bowl.
Make Your Own Cookbook Online.
-
a cookbook of just your "faves"
A TasteBook is a personalized, cookbook of just the recipes you love. Add more recipes whenever you feel like it.
-
"the coolest gift ever"
You get the gift of giving the most clever & thoughtful gift. Mix family recipes with found favorites in one unique cookbook. Personalize it!
-
gorgeous, durable, expandable
High quality & tasteful design, the expandable binder holds up to 100 recipes in 10 tabbed chapters.
Offer details
CUSTOMER LOVE
one moment, loading recipe.....