Friday, 6 February 2009

Traditional Blueberry Bread Pudding

Serves 8
12 Slices bread with the crust removed
2 8-oz Packages Cream Cheese
1 Cup Fresh or Frozen Blueberries (I use fresh)
12 Eggs
2 Cups milk
1/3 Cup Maple Syrup
1 Cup sugar
2 Tab. cornstarch
1 Cup Water
1 Cup Fresh or Frozen Blueberries
1 Tab. butter
Cut the bread into 1 inch cubes and place half in the bottom of a greased (I use olive oil) 13 x 9 pan. Cut the cream cheese into 1 inch cubes and place over the top of the bread. Next cover the cheese with the blueberries. Top with the rest of the bread pieces.
In a large bowl, beat the eggs. Add milk and syrup and mix well. Pour the egg and milk mixture over the bread mixture. Refrigerate several hours or overnight. Remove from refrigerator about 30 minutes before baking to bring the mixture to room temperature. Cover and bake at 350 for 30 minutes. Uncover and bake an additional 25 to 30 minutes longer until the bread is golden brown and the centre is set.
In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 to 5 minutes. Stir in the blueberries and reduce heat. Simmer for 10 to 15 minutes giving the blueberries a chance to burst. Stir in butter until melted. Serve warm with the blueberry bread pudding. You can also serve with cream.

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