- Yields: 6 servings
- Preparation: 110 minutes
Maple Cream Sauce
- 1/2 cup (125mL) pure maple syrup
- 1/4 cup (50mL) brown sugar, packed
- 1 cup (250mL) HEWITT'S - 35% whipping cream
- 1 tbsp (15mL) GAY LEA - Salted Butter, at room temperatute
- 4 egg yolk
- 4 eggs
- 4 cups (1L) white bread, fresh and cubed (about 10 slices, crusts removed)
- 4 cups (1L) blueberries
- 1 cup (250mL) white chocolate chips
- 3/4 cup (175mL) HEWITT'S - 35% whipping cream
- 1/2 cup (125mL) granulated sugar
- zest of 2 lemons, grated
- 1 pinch salt
- 1 pinch red pepper flakes
- Preheat oven to 350°F (180°C). Butter a 12” (2.5 L) oval glass baking dish.
- In large bowl, whisk together egg yolks and eggs; gently stir in bread, blueberries, chocolate, cream, sugar, lemon zest, salt and pepper flakes. Let stand at room temperature for 15 minutes. Pour into prepared dish and bake for 50 to 55 minutes or until golden and knife inserted in centre comes out clean.
- Serve with Maple Cream Sauce and a scoop of your favourite ice cream.
Maple Cream Sauce
- In medium saucepan, stir together maple syrup and sugar; heat over medium heat until sugar dissolves, about 2 to 3 minutes. Slowly stir in cream; cook on medium high, stirring constantly, until thick enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat and stir in butter, until melted.
- Bread pudding started out as a way to avoid wasting old bread by soaking it in sweetened milk and eggs, and baking it into a dessert. Today, this humble recipe of invention has evolved into a sophisticated sweet that can be served at even the most elegant affair. Still warm, comforting and rich, this version features a mouthwatering combination of blueberries, lemon, white chocolate and maple cream.
Credit: Dairy Farmers of Canada and Fairmont Hotels.