After enjoying our B.C.-grown blueberries all winter long, we’re springing ahead to spring, with a fabulous blueberry and bacon bread pudding recipe for Easter courtesy of the British Columbia Blueberry Council.
BC Blueberry Bacon Bread Pudding
Ingredients
5 cups French bread (6-8 thick slices), cut in 1.5-inch-square cubes
4 large eggs
3 large egg yolks
1 cup half-and-half 10% cream
1/3 cup maple syrup
2/3 cup butter, melted
1-1/2 cups B.C. blueberries, fresh or frozen
1-1/2 cups (15-20 slices) bacon
Pre-heat oven to 350°F. Butter a non-stick 8 x 8-inch baking pan. Cut stale bread into cubes and set aside (to make your own stale bread, cube fresh bread and bake in oven at 150°F for 30-60 minutes until dry). Fry slices of bacon in a pan, let cool and cut into 3/4-inch pieces. Then, in a large bowl, whisk together the eggs, egg yolks, cream, butter and maple syrup. Soak the cubed stale bread in the egg mixture for 10-20 minutes until bread absorbs the egg mixture. Fold in the bacon and blueberries and pour into the buttered baking pan. Bake for 50-65 minutes until bubbling and golden brown, and serve with a drizzle of maple syrup. Serves 6-8.
Find more great B.C. blueberry recipes at www.bcblueberry.com.
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