Wild Blueberry Bread Pudding with Butter Sauce

Pouding au pain aux bleuets sauvages et sauce au beurre


  • 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.

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