Blueberries bread pudding
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Ingredients
- 750 ml (3 cups) of milk
- 15 ml (1 tablespoon) of vanilla
- 2,5 ml (1/2 teaspoon) of nutmeg
- 2 litres (8 cups) of stale crusty bread, sliced into cubes
- 60 ml (1/4 cup) of soft butter
- 250 ml (1 cup) of sugar
- 4 lightly whisked eggs
- 500 ml (2 cups) of blueberries
Preparation
Side-by-side mode
- Mix milk, vanilla and nutmeg. Add bread and soak for 5 minutes.
- In another bowl, with an electric mixer, whisk butter and sugar into cream. Add eggs and mix until the mixture become white, so about 5 minutes. Add to bread mixture.
- Finish by carefully adding blueberries. Pour pudding in a pyrex plate of 2 L (8 cups).
- Bake at the center of the oven at 350 °F (180 °C) for about 1 h 15 or until pudding lightly puff and browns.
- Serve warm, sprayed with maple syrup.
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