Blueberry Bread Pudding
Puddings and Custards Recipes
Yield: 6 to 8 servings
- 1 quart fresh or frozen blueberries, preferably wild
- 3/4 to 1 cup sugar
- 1 piece cinnamon stick and/or 1 twist fresh lemon peel
- 1 small loaf homemade or Pepperidge Farm–type white bread, slightly stale, crusts removed
- 1 pint heavy cream
- 1 teaspoon sugar
In a large saucepan, cook the berries with sugar, water to barely cover, and cinnamon stick and/or lemon peel over low heat until the berries have burst and the mixture is syrupy, about 15 minutes. Remove from heat.
To build a bread pudding in a deep, round dish: Cover the bottom of the dish with a layer of bread, cut into irregular pieces to fit the dish; then spoon on the liquid and berries until the bread is soaked and purple. Add another layer of bread; douse it with berries, and so on, until the dish is filled. Pour the last of the liquid over the top and refrigerate with a weighted dish set on top.
Before serving, whip the cream, sweeten it with the sugar, and cover the pudding with a thick layer. Scoop out portions so that each person gets plenty of cream with the pudding. The pudding can be molded for a prettier look and inverted onto a plate. Coat the pudding with the whipped cream.
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