3 cups stale brioche or french bread
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoon butter, melted and cooled
1/2 cup dried blueberries
1/2 cup whole milk
1/2 cup whipping cream
3 large egg yolks
3 tablespoon sugar
1-2 inch piece of vanilla bean, split
1 can Oregon Specialty Fruit Blueberries
1/2 cup sugar
1-1/2 tablespoon lemon juice
1 tablespoon cornstarch
- Preheat oven to 350 degrees
- Place stale bread in a bowl with milk and combine until bread is well-saturated with milk.
- With an electric mixer on high speed, in a separate bowl, beat eggs and sugar until thick and pale.
- Stir in vanilla, cinnamon, nutmeg and raisins into egg mixture. Add soaked bread to egg mixture and stir well. Let stand for 30-minutes.
- Transfer mixture to a greased baking dish.
- Bake until firm or until knife inserted comes out clean, about 45-50 minutes.
- Let bread pudding cool slightly.
- Combine milk and cream in a heavy saucepan. Scrape seeds from vanilla bean; add to milk. Bring milk to mixture to simmer and remove from heat.
- Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk milk mixture into egg yolk mixture. Return mixture to saucepan and stir over low heat until thickened, about 5-minutes. Store in covered container and chill.
- Drain Blueberries and reserve ½ cup juice
- Bring juice and sugar to boil uncovered for 5 minutes
- Add cornstarch mixed with a small amount of cold reserved Blueberry juice
- Stir into boiling Blueberry and sugar mixture
- Cook until thickened
- Add Blueberries – cook for 3-5 minutes
- Remove from heat and stir in lemon juice
- Plate warm bread pudding.
- Drizzle with Creme Anglais
- Top with blueberry compote