Re: Custards & Puddings
Blueberry Bread Pudding
2 C. whole milk
2 C. whipping cream
3/4 C. brown sugar
3/4 C. granulated sugar
7 eggs
2 T. brandy
1 t. cinnamon
1 t. vanilla extract
8 C. cubed challah bread, cubed
2 C. blueberries
Mix milk, cream, sugars, eggs, brandy, cinnamon and vanilla. Whisk until smooth. Add bread cubes and stir lightly until all bread has been moistened. Let soak for 30 minutes. Add blueberries and pour into a buttered 9 x 3 x 12-inch baking dish. Bake for 25-30 minutes at 350°F. until golden brown and nicely puffed.
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My most prized heirloom is my great-grandmother's iron skillet.
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