- 1 cup of sugar
- 1 teaspoon of vanilla
- 6 beaten eggs
- 12 cups cubed stale bread, crust removed
- 2 cups 15% cream
- 2 cups wild blueberries
- 1 cup 35% cream
- ½ cup finely chopped pecans
- 1 cup milk
- Butter sauce (see recipe below)
Reserve 2 tablespoons of sugar. In a large bowl, using a whisk, mix the eggs, 15% cream, remaining sugar, 35% cream, milk and vanilla. Add the bread and blueberries and mix gently with a spoon until the bread is well moistened. Spread the bread mixture in a lightly buttered 13 x 9 inch glass baking dish.
In a small bowl, combine pecans and reserved sugar. Sprinkle the bread mixture with this mixture. Bake in the center of a preheated 375oF oven for about 45 minutes or until the pudding has puffed and is golden brown and a knife inserted in the center comes out clean. Place on a wire rack and let cool for 15 minutes. Drizzle with butter sauce.
- 1 egg
- 1/3 cup melted unsalted butter
- ½ cup sugar
- ¼ cup brandy or dark rum (optional)
- 1 teaspoon cornstarch
In a heatproof bowl, using a whisk, mix the egg, sugar and cornstarch until the mixture is smooth. Whisk in the butter. Set bowl over saucepan of simmering water and cook, whisking, for about 4 minutes or until mixture has thickened enough to coat the back of a spoon. Remove the pan from the heat and stir in the brandy if desired. Let cool.