Blueberry Delice
For 4 People
Ingredients for bread pudding:
- 3 cups leftover bread cut in ½ inch cubes
- 1/3 cup blueberries
- 2 cups milk
- 2 tsp. vanilla extract
- 2 large eggs
- 1/3 cup blueberry
- 1/3 cup sugar
- ½ cup water
Method:
- Preheat oven to 350 F
- For blueberry sauce: In a medium saucepan, bring blueberry, sugar, and water to boil and cook for 15 minutes. Set aside.
- Bring milk to boil in medium saucepan
- Whisk eggs, sugar, and vanilla extract in large bowl to blend.
- Gradually whisk hot milk into egg yolk mixture.
- Place four greased custard ramequins in roasting pan. Fill up ramequins with blueberries and bread cubes. Pour custard into dishes, dividing equally. Pour enough hot water into roasting pan to come halfway up sides of dishes. Cover pan with aluminum foil.
- Bake custards until just set in center, about 45 minutes. Remove from water and cool completely. Cover and refrigerate at least an hour.
- Run pairing knife around side of ramequins and flip over into dessert plate. Pour blueberry sauce over custard and enjoy with whipped cream of vanilla ice ceam.
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