Kemptville Blueberry Bread Pudding
- 2 cups milk
- 1 teaspoon pure vanilla extract
- 1 day-old baguette (1 pound), cut into 2-inch chunks
- 2 large eggs
- 1 cup sugar
- 1 cup blueberries
- 2 ounces white chocolate, broken into 1-inch chunks (optional)
- 1 1/2 teaspoons unsalted butter, softened
- Preheat the oven to 375.
- Butter a 9-inch-square glass or ceramic baking dish.
- In a large bowl, whisk the milk with the vanilla.
- Add the bread, submerge it in the milk and let stand for 5 minutes.
- In a bowl, whisk the eggs and sugar until pale and fluffy.
- Add to the soaked bread and stir; fold in the blueberries.
- Transfer to the prepared baking dish and poke the chocolate half way into the pudding.
- Dot the pudding with the butter and bake for 45 minutes, or until the pudding is browned and crisp.
- Let stand for 10 minutes before serving.
milk, vanilla, baguette, eggs, sugar, blueberries, white chocolate, unsalted butter
Taken from www.foodandwine.com/recipes/kemptville-blueberry-bread-pudding (may not work)