Post by Alison Hein.
Due to a last minute change in dinner plans (don’t ask), I found myself the following morning with a beautiful, untouched loaf of Calandra’s Italian semolina bread. Lovely…golden…stale. ☹ Too perfect for homemade breadcrumbs, I decided to make bread pudding.
Sometimes called Poor Man’s Pudding, bread pudding is really a custard. And, since it is still summer (and they were buy one – get one free), I had a pint of blueberries on hand. Eggs + bread + fruit = breakfast, right?
I like to leave little icebergs of bread above the custard to bake to a crispy brown, making a tantalizing contrast with the warm, gooey bread pudding center. Top this with some fresh fruit syrup for a sweet and tangy, perfectly balanced dish. If you don’t want to fuss with the blueberry syrup, simple maple syrup is always a winner. Or, if you want to fuss a little more, try crème anglaise for a rich and decadent cream on cream delight.
It takes a little time for the bread pudding to bake and set, but actual prep time is only about 10 minutes. My suggestion? Do the prep work and get the bread pudding in the oven. Then go relax, and get someone else to dish up and serve you a tantalizing, poor man’s breakfast in bed.
1 loaf stale French or Italian bread
½ cup sugar
4 cups milk
¼ cup butter, melted and slightly cooled
2 teaspoons vanilla
½ teaspoon cinnamon
¼ teaspoon salt
Cut or tear bread into bite-sized cubes (should be around 6 to 8 cups). Grease a 9×13-inch baking dish, spread bread cubes evenly in dish and set aside.
In large bowl, add eggs and whisk until slightly thickened. Whisk in sugar and milk. Add butter, vanilla, cinnamon and salt and mix well. Pour egg mixture over bread cubes and let sit for 20 to 30 minutes to allow bread to absorb liquid. Preheat oven to 350°.
Bake bread pudding for 40 to 45 minutes, until it is puffed up and the top is golden brown. Serve hot with blueberry sauce, maple syrup, or crème anglaise. Add a dollop of whipped cream, if you like
Makes 8 servings.
2 cups (1 dry pint) blueberries
½ cup water
½ cup sugar
1 teaspoon vanilla
Add blueberries, water, sugar and vanilla to small, heavy pot. Place on stove over high heat and bring to boil, stirring frequently. Reduce heat, and simmer for 10 to 20 minutes, until blueberries are soft and popped open, and syrup is thickened. Set aside and allow to cool. Syrup will continue to thicken while cooling, so adjust cooking time to your preference.
Makes about 1 ½ cups of syrup.