Tuesday, July 23, 2013


6 Servings

For bread pudding:
2 cups milk (do not use low-fat or nonfat)
1/2 cup plus 2 tablespoons sugar
3 large eggs
2 large egg yolks
1 1/2 teaspoons vanilla extract
7 cups 1-inch cubes brioche or egg bread (about 6 ounces)
1 l0-ounce package frozen unsweetened blueberries
For Maple-Whiskey Sauce:
Makes 1 1/2 cups
1 cup half and half
3 egg yolks
2 tablespoons sugar
1 teaspoon cornstarch
1/4 cup pure maple syrup
2 tablespoons whiskey

Make pudding:Preheat oven to 325F. Butter 8-inch square glass baking dish. Whisk milk, sugar, eggs, yolks and vanilla in bowl. Place half of bread on bottom of prepared dish. Top with half of blueberries. Pour half of custard over. Top with remaining bread and blueberries. Pour remaining custard over. Let stand 15 minutes, occasionally pressing on bread. Bake until pudding puffs and top begins to brown, about 1 hour 15 minutes. Serve warm with Maple-Whiskey Sauce.
Make Maple-Whiskey Sauce:
Bring 1 cup half and half to simmer in heavy medium saucepan. Whisk 3 egg yolks, 2 tablespoons sugar and 1 teaspoon cornstarch in medium bowl. Gradually whisk in hot half and half. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into bowl. Mix in maple syrup and whiskey. Serve sauce warm.


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