Blueberry Bread Pudding with Whisky Sauce

Author: Canadian Living

This bread pudding and sauce takes its inspiration from the one served at Pictou Lodge Resort.

  • Portion size 10 servings

Ingredients

  • 6 eggs
  • 2 cups 18% cream
  • 1 cup granulated sugar
  • 1 cup whipping cream
  • 1 cup milk
  • 1 tablespoon maple extract
  • 1 teaspoon vanilla
  • 12 cups cubed white home-style sandwich bread about 1-1/2 loaves each, crusts trimmed off
  • 2 cups fresh blueberries
  • 1/2 cup finely chopped pecan
  • Whisky Sauce Recipe

Method

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.

Nutritional facts Per each of 10 servings: about

  • Sodium 495 mg
  • Protein 14 g
  • Calories 670.0
  • Total fat 34 g
  • Cholesterol 209 mg
  • Saturated fat 17 g
  • Total carbohydrate 77 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 43.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Blueberry Bread Pudding with Whisky Sauce

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