My husband and I love Maine. We would move there in a heartbeat if he could find a job there. We love the cold snowy winters and the crisp fall days with the beautiful foliage. We love the warm summer days and cool summer nights. We also love blueberries, lobster and maple syrup. This easy recipe combines blueberries and maple syrup...and uses lots of eggs.
This is a deliciously easy recipe to make for a special breakfast. Since you assemble it the night before, you just have to pop it in the oven in the morning. And you would swear you woke up in Maine !
Six 1" slices day-old round loaf (homemade or bakery) white or country bread
8 oz cream cheese
1/2 Cup fresh or fresh or frozen Maine blueberries
1 Cup heavy cream
1/4 C maple syrup
1 t. cardamom
1 t. vanilla bean paste
Cut bread into 1" cubes. Place half the cubes in a single layer in a buttered 8" baking dish. Cut cream cheese into 1/2" cubes and space evenly over bread cubes. Top with blueberries and remaining bread.
In a small bowl, whisk eggs, heavy cream, maple syrup, cardamom and vanilla. Pour over bread mixture, pressing down with the back of a spoon or spatula to soak all the bread evenly.
Cover pan with plastic wrap or foil and refrigerate overnight.
In the morning, remove from refrigerator and preheat oven to 350. Bake covered for 45 minutes, then uncover and continue to bake an additional 30 minutes until top is golden brown.
While pudding is baking, make Blueberry Sauce and heat some additional Maple Syrup. Serve warm with Blueberry Sauce and Maple Syrup drizzled over top. Add an optional dollop of heavy cream whipped with sugar, cardamom and vanilla.
1/2 Cup sugar
1 T cornstarch
1/2 Cup water
1/2 Cup fresh or frozen Maine blueberries
Combine sugar, cornstarch and water. Boil in small saucepan, whisking to combine, for 2-3 minutes until thickened. Add blueberries and simmer for about 10 minutes, stirring gently until berries burst.
This recipe is shared at Strut your Stuff Saturday,