Place on stove over high heat and bring to boil, stirring frequently. Add a dollop of whipped cream, if you likeĪdd blueberries, water, sugar and vanilla to small, heavy pot. Serve hot with blueberry sauce, maple syrup, or crème anglaise. Preheat oven to 350°.īake bread pudding for 40 to 45 minutes, until it is puffed up and the top is golden brown. Pour egg mixture over bread cubes and let sit for 20 to 30 minutes to allow bread to absorb liquid. Add butter, vanilla, cinnamon and salt and mix well. In large bowl, add eggs and whisk until slightly thickened. Grease a 9×13-inch baking dish, spread bread cubes evenly in dish and set aside. Then go relax, and get someone else to dish up and serve you a tantalizing, poor man’s breakfast in bed.Ĭut or tear bread into bite-sized cubes (should be around 6 to 8 cups). My suggestion? Do the prep work and get the bread pudding in the oven. It takes a little time for the bread pudding to bake and set, but actual prep time is only about 10 minutes. Or, if you want to fuss a little more, try crème anglaise for a rich and decadent cream on cream delight. If you don’t want to fuss with the blueberry syrup, simple maple syrup is always a winner. Top this with some fresh fruit syrup for a sweet and tangy, perfectly balanced dish.
I like to leave little icebergs of bread above the custard to bake to a crispy brown, making a tantalizing contrast with the warm, gooey bread pudding center.
And, since it is still summer (and they were buy one – get one free), I had a pint of blueberries on hand. Sometimes called Poor Man’s Pudding, bread pudding is really a custard. ☹ Too perfect for homemade breadcrumbs, I decided to make bread pudding.
Due to a last minute change in dinner plans (don’t ask), I found myself the following morning with a beautiful, untouched loaf of Calandra’s Italian semolina bread.
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