Blueberry Pudding Cake with Maple Sauce
Blueberry Pudding Cake with Maple Sauce
Ingredients
- 3 cups (750 ml) milk
- 1 tsp (5 ml) vanilla extract
- ½ tsp nutmeg
- 8 cups (400 g) day-old crusty white or whole-wheat bread, cubed
- 1/4 cup (55 g) unsalted butter, softened
- ½ cup (105 g) sugar
- 4 eggs, lightly beaten
- 2 cups (300 g) blueberries, fresh or frozen
- 1 cup (250 ml) maple syrup (see note)
- 1 cup (250 ml) water
- ½ cup (105 g) sugar
- 3 tbsp unsalted butter, softened
- 3 tbsp unbleached all-purpose flour
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large bowl, combine the milk, vanilla and nutmeg. Add the bread cubes and let soak for 5 minutes.
- In another bowl, cream the butter and sugar with an electric mixer. Add the eggs and mix until smooth, about 5 minutes. Stir the butter and egg mixture into the bread mixture. Gently stir in the blueberries. Spread the mixture into an 8-cup (2 litre) glass baking dish.
- Bake for 1 hour 15 minutes or until the pudding cake is golden and has slightly risen.
Blueberry Pudding Cake with Maple Sauce