When we were in PEI recently, we ate at a lovely restaurant in Northport called The Boat Shop. I’ve already blogged about the restaurant and the wonderful fresh food. You may also recall that we got hooked on their Blueberry Bread Pudding. Yep. Hooked so much that in the three days we were in that area we had bread pudding each and every day. Made on site, this delectable dessert was so amazing – but we weren’t sure if it was the bread pudding or the brown sugar sauce. Perhaps it was the combination of both. So, after eating it for three days, we moved on and every restaurant we ate at for the week that followed we asked if they had bread pudding on the menu. 🙂
When we got home there was no bread pudding waiting for us. What to do, what to do. A trip to my local food market, Vince’s, in Uxbridge to pick up some wild blueberries and figuring out the recipe… I think I did it! Not only did I recreate the bread pudding, but I also figured out the brown sugar sauce. Intrigued? Craving the delicious taste of the wild blueberries? Need a sugar fix? Here we go!
Warning – not for children – don’t share it…. keep it selfishly for yourself!!
Side by side pictures of “theirs” and “mine”
Blueberry Bread Pudding:
Take a large baking dish (lasagna size works great) and butter the sides and bottom. Make sure it’s a pretty one because you will want to serve the bread pudding from your table for that “oh wow” factor!
Start with a round loaf of sourdough bread – you know those yummy big loaves! Cut it in to cubes of about 1″ in size. Use the entire loaf! Put all this into a very large bowl!
In another bowl whisk 11 eggs. Yes, 11 eggs!!
Add to that 1 1/2 cups of sugar,and 1 tbsp vanilla (use the real deal! If your are using “artificial” vanilla, toss it! It really tastes better when you use the real deal!) And also add 2 3/4 cups of milk and 1 1/2 tsp cinnamon.
Whisk all these together and pour over the bread cubes until they are soaked.
Gently stir in 1 to 1 1/2 cups of fresh wild blueberries.
Pour gently into your prepared lasagna pan and let sit for 30-45 minutes. This allows the bread to continue to soak up the liquid.
Preheat the oven to 375 and bake for 30 minutes.
Meanwhile, back at the ranch…. prepare a sugar/cinnamon mixture (1/4 c white sugar and 2 tsp cinnamon) Pull the bread pudding out of the oven – see how lovely and puffy it is??? Good. Now sprinkle the sugar/cinnamon mixture over top and pop back into the oven for another 30 minutes. What the sugar/cinnamon topping will do is crisp up the top and give it a lovely aroma as it finishes baking.
When the full hour is done, take it out and let it cool for at least 15 minutes before cutting. You want it to set!
Now, while it’s setting, you can make the brown sugar sauce. This was my challenge. This is the “make it or break it” part of the recipe. The sauce – Scott could literally drink the stuff if I let him! So, here is what I came up with, and believe it, it tastes identical! Don’t be afraid of the quantity, it makes enough for the entire bread pudding… and lots for those who want to drink it..er, I mean have extras! The sugar sauce is not for someone who is watching their waistline, but hey once in a while, I’m sure it will be fine!
Brown Sugar Sauce
3/4 pound unsalted butter (yup!)
2 cups brown sugar
1 Tbsp vanilla
3 cups filtered water
Corn starch (about 4 Tbsp stirred into a bit of that water)
In a large sauce pan, melt the butter. Careful! You don’t want it to get brown, just melted! Stir in the brown sugar and vanilla and make sure the sugar is dissolved completely. Stir in water and bring to a gentle simmer. Carefully stir in the cornstarch mixture. Continue to simmer, stirring constantly, until it thickens. You don’t want it super thick, but of a nice “thick sauce” consistency, it should pour nicely! Let it cool slightly. It should be very warm to serve (not hot, but very warm!)
Cut the bread pudding into squares and serve in a nice dish. Pour the warm brown sugar sauce over. Garnish with a bit of whipped cream (optional) and served to your guests.
Guaranteed to WOW everyone! Good luck! Let me know how yours turns out!!