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Blueberry Bread and Butter Pudding

11 September 2006
Blueberry Bread and Butter Pudding

INGREDIENTS

(Serves six)

1/2 loaf brioche
450ml whipping cream
100ml double cream
Pinch salt
1 vanilla bean split
6 eggs
225g sugar
350-400g blueberries

METHOD

Remove crust from the brioche loaf and cut the loaf into cubes. Toast cubes in the oven until golden brown. In a saucepan heat whipping cream double cream salt and vanilla bean until just boiling. Turn off heat and allow vanilla to infuse.

Meanwhile in a stainless steel bowl whisk together the eggs and sugar. Slowly add hot cream whisking constantly to make a custard. Strain the mixture through a fine sieve and set aside.

Toss the brioche cubes with custard and allow to soak.

Sprinkle berries into the bottom of six small baking dishes. Divide the soaked bread among the dishes and top off with any remaining custard.

Place dishes in a bain-marie and bake at 180¼C until set and golden brown. To finish sprinkle with powdered sugar.

Vanilla Bean Bakery 301 S Happ Road Northfield IL 60093

Brasserie T 305 S Happ Road Northfield IL 60093

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