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New Brunswick Blueberry, Lemon and White Chocolate Bread Pudding with Maple Cream Sauce






This warm comforting dessert is great for any occasion. Bursting with blueberry flavour perfectly matched with the zing of lemons and the rich maple sauce, it will make any mother feel special!
Course Desserts and Sweets
Prep. Time 25 - 30 mins
Cooking Time 1 hr, 15 mins
Yields 6 servings

Maple Cream Sauce:
1/2 cup (98 g) pure maple syrup
1/4 cup (38 g) packed brown sugar
1 cup (224 g) 35 % whipping Cream
1 tbsp (15 ml) butter, at room temperature

Bread Pudding:
4 egg yolks
4 eggs [220 g]
4 cups (448 g) cubed fresh white bread (about 10 slices, crusts removed)
4 cups (680 g) blueberries
1 cup (168 g) white chocolate chips
3/4 cup (168 g) 35 % whipping Cream
1/2 cup (100 g) sugar
Grated zest of 2 lemons
Pinch each salt and red pepper flakes

Instructions 
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 over medium-high heat, 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.

Preheat oven to 350 °F (180 °C). Butter a 12-inch (30 cm) oval glass baking dish.

Bread Pudding
In a 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.


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