Ingredients

  • 750 ml (3 cups) of milk
  • 15 ml (1 tablespoon) of vanilla
  • 2,5 ml (1/2 teaspoon) of nutmeg
  • 2000 ml (8 cups) of stale crusty bread, sliced into cubes
  • 60 ml (1/4 cup) of soft butter
  • 250 ml (1 cup) of sugar
  • 4 lightly whisked eggs
  • 500 ml (2 cups) of blueberries
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Preparation

  • Mix milk, vanilla and nutmeg. Add bread and soak for 5 minutes.
  • In another bowl, with an electric mixer, whisk butter and sugar into cream. Add eggs and mix until mixture whitens, so about 5 minutes. Add to bread mixture.
  • Finish by carefully adding blueberries. Pour pudding in a pyrex plate of 2L (8 cups).
  • Bake at the center of the oven at 350 °F (180 °C) for about 1 h 15 or until pudding lightly puff and browns.
  • Serve warm, sprayed with maple syrup.

Chef's notes

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