Christmas Bread Pudding with Blueberry Sauce – Paul Pinyan
Christmas Bread Pudding with Blueberry Sauce – Paul Pinyan
Ingredients
1 ½ cups sugar
4 large eggs
1 teaspoons vanilla extract
½ teaspoons nutmeg
1 tablespoon grated lemon rind
2 cups milk
2 cups whipping cream
1 loaf of French bread, cut into 2-inch cubes
1 apple, diced
1 cup blueberries
Sauce:
1 teaspoon grated lemon rind
¼ cup lemon juice
¼ cup red wine
½ cup sugar
1 tablespoon cornstarch
1 ½ cups blueberries
Preparation
Beat sugar and eggs together until fluffy. Add vanilla extract, nutmeg, lemon rind, milk and whipping cream. Blend together; then fold in apples, blueberries and bread. Pour into a lightly greased 9-x13-inch dish. Wait 10 minutes before baking at 375 F for 40 minutes. Let cool for 10 minutes and serve warm. Great with Blueberry/Lemon Sauce and whipped cream.
For sauce add all ingredients except blueberries to a saucepan and bring to boil over medium heat. Stir often. Add blueberries and simmer until thick. Spoon over bread pudding before serving.