- 6
Ingredients
- 1/2 c. raisins
- 1/4 cup brandy (or gran marnier), can omit and add warm water with more
- vanilla
- 4 heaping c. cubed stale french bread with crusts
- 2 c. whole milk
- 3/4 c. sugar
- 2 large eggs
- 1 tbsp. vanilla extract
- 2 pinches nutmeg
- 1 c. blueberries, tossed with 1 tbsp. sugar
- 1 1/2 tbsp. unsalted butter
Preparation
Step 1
In a small saucepan, heat the brandy until it simmers. Turn off heat. Add the raisins and let soak to plump for 30 minutes. Do not drain.
Toss blueberries with sugar and let stand for 30 minutes.
In a large bowl, combine the bread cubes and milk. Let stand while you prepare the remaining ingredients.
Preheat the oven to 350. In a bowl, whisk together the sugar, eggs, vanilla, nutmeg and raisins with their soaking liquid. Add the egg-raisin mixture to the bread mixture and fold together. Fold in blueberries. Allow to stand 20 minutes before baking.
Butter a 1 quart shallow baking dish. Pour bread mixture into dish and bake until the pudding is firm and a knife inserted into the middle comes out clean; about 35 minutes. Cool to room temperature on a wire rack.