Fresh Blueberry Bread Pudding

• 1 1/2 c. whole milk
• 1 1/2 c. whipping cream
• 1 vanilla bean (split lengthwise)
• 8 large egg yokes
• 3/4 c (plus 2 tbsp.) sugar
• 1/4 c unsalted butter
• 1 lb. sourdough loaf (bottom crest of loaf removed, sliced and cut to fit.)
• 1 c. fresh blueberries

1. Combine milk and whipping cream in small sauce pan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture just to a simmer.
2. In another bowl, whisk egg yolks and 3/4 cup sugar to bowl. Gradually whisk hot milk mixture into yolk mixture. Set custard aside.
3. Butter a 9" round- 4" high casserole or Dutch-oven, and spread remaining butter on the bread. Arrange 1/4 of bread slices in a single layer over the bottom of prepared dish, trimming to fit. Sprinkle 1/3 of blueberries over bread, repeat layers finishing top layer with bread. Discard vanilla bean from custard and pour over bread. Let stand 20 minutes.
4. Position rack in center of oven and preheat to 350 . Bake pudding 30-40 minutes. (until custard sets)
5. Pre heat broiler. Sprinkle remaining sugar over pudding. Raise oven rack close to broiler. Broil until sugar browns, rotating baking dish for evening browning and watch closely- about 2 minutes. Serve warm or room temp.

milk, whipping cream, vanilla bean, egg yokes, ube, ubc, sourdough, fresh blueberries

Taken from www.epicurious.com/recipes/member/views/fresh-blueberry-bread-pudding-50088096 (may not work)