Name: Warm Bread Pudding with Blueberry Compote & Vanilla Ice Cream
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 g) pkg blueberries; 3 eggs; 177 ml heavy whipping cream; 532 ml vanilla ice cream; 3 whole grain buns or rolls; 177 ml whole milk; butter, unsalted; cinnamon, ground; granulated sugar; nutmeg, ground; pure maple syrup; vanilla extract

Warm Bread Pudding with Blueberry Compote & Vanilla Ice CreamWarm Bread Pudding with Blueberry Compote & Vanilla Ice Cream — a 40-minute dessert recipe with 12 ingredients, serving 6.Ingredients

3 (170 g) pkg blueberries

3 eggs

177 ml heavy whipping cream

532 ml vanilla ice cream

3 whole grain buns or rolls

177 ml whole milk

butter, unsalted

cinnamon, ground

granulated sugar

nutmeg, ground

pure maple syrup

vanilla extract

Instructions

Preheat oven to 175°C (350°F).

Cut buns into 1-inch cubes, transfer to a large baking sheet pan, and spread out in a single layer. Place in the oven (it doesn't have to be fully heated) and bake, tossing halfway through, until bread is dry but not toasted, about 5 minutes. Remove from oven and set aside to cool.

Meanwhile, grease 6 muffin cups with a thick layer of butter; set aside.

Place eggs, milk, cream, sugar, vanilla, nutmeg, and cinnamon in a medium bowl; whisk until smooth.

Once the bread cubes have cooled, transfer to the bowl with the egg mixture. Using a silicone spatula, gently stir to combine, making sure all of the bread is submerged. Set aside for 10 minutes to soak.

Meanwhile, wash and dry the blueberries.

Combine blueberries, maple syrup, and butter in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until blueberries soften and release their juices, about 5 minutes. Remove from heat, cover, and set aside while you finish the bread pudding.

Spoon soaked bread into the prepared muffin cups, creating a mound of bread in the center of each cup. Divide remaining egg mixture between the cups, filling each to the rim.

Carefully place the muffin pan in the oven. Cook, rotating the pan halfway through baking, until bread puddings puff up to double their size, and custard is set, about 30 minutes. Remove from oven and let cool slightly, about 5 minutes.

Slide a knife down and around the side of each pudding to loosen. Holding the muffin pan over a baking sheet pan, carefully invert, and tap the pan to loosen the puddings.

To serve, divide blueberry sauce, bread pudding, and ice cream between bowls. Enjoy!

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