Blueberry Bread Pudding with Whisky Sauce
This recipe makes 10 servings
|Per each of 10 servings: about||-|
|total fat||34 g|
|sat. fat||17 g|
- Portion size: 8 to 10
This bread pudding and sauce takes its inspiration from the one served at Pictou Lodge Resort.
- 6 6eggeggs
- 2 cups 2cups18% cream
- 1 cup 1cupgranulated sugar
- 1 cup 1cupwhipping cream
- 1 cup 1cupmilk
- 1 tbsp 1tbspmaple extract
- 1 tsp 1tspvanilla
- 12 cups 12cupscubed white home-style sandwich bread, about 1-1/2 loaves each, crusts trimmed off
- 2 cups 2cupsfresh blueberryfresh blueberries
- 1/2 cup 1/2cupfinely chopped pecanpecans
- Whisky Sauce Recipe
Lightly grease 13- x 9-inch (3 L) glass baking dish; set aside.
In large bowl, whisk eggs. Whisk in 18% cream, all but 2 tbsp (25 mL) of the sugar, the whipping cream, milk, maple extract and vanilla. Add bread and blueberries; stir gently but thoroughly to moisten evenly. Scrape into prepared dish. (Make-ahead: Cover and refrigerate for up to 8 hours; add 10 minutes to baking time.)
Toss pecans with remaining sugar; sprinkle over surface. Bake in centre of 375°F (190°C) oven until puffed, golden brown and tip of knife inserted in centre comes out clean, about 45 minutes. Let cool on rack for 15 minutes to serve hot or for up to 1 hour to serve warm. Serve with Whisky Sauce.
Source : Canadian Living Magazine: May 2007