Blueberry Mascarpone Bread Pudding

Temps & Portions
6-8
Ingrédients
  • 1 baguette (12-14 ounces) 3111
    Ace Bakery Bake Your Own Demi Baguette White 400G
    $4.85 • Chq
  • 6 large eggs 3112
    Compliments Eggs Large White 12EA
    $3.55 • Chq
  • 2-1/2 cups milk 3113
    Natrel Fine Filtered Milk 1% 2L
    $4.61 • Chq
  • 2/3 cup pure maple syrup 3114
    100% Pure Maple Syrup 1L
    $16.19 • Chq
  • 1/3 cup heavy cream 3115
    Sealtest Whipping Cream 35% 1L
    $8.63 • Chq
  • 3/4 teaspoon ground cinnamon 3116
    Club House Cinnamon 125G
    $8.15 • Chq
  • 1/2 teaspoon grated orange rind 3117
    Oranges Navel 1EA
    $1.26 • Chq
  • 2 cups blueberries 3118
  • 1/4 cup mascarpone cheese 3119
  • Blueberry Maple Syrup 3120
Blueberry Maple Syrup
  • 2 cups fresh or frozen blueberries 3121
  • 3/4 cup pure maple syrup 3122
  • 1 teaspoon grated orange peel 3123
  • 1 tablespoon cornstarch 3124
    Fleischmann's Cornstarch 454G
    $3.66 • Chq
Instructions

Blueberry Maple Syrup:

In a saucepan over medium heat, combine blueberries, maple syrup and orange peel. In a small cup dissolve cornstarch in 2 tablespoons water; add to blueberry mixture. Cook, stirring constantly, until mixture boils; reduce heat and simmer until mixture thickens, about 1 minute. Serve warm.

Bread Pudding:

Butter a 9 x 13-inch baking dish; set aside. Cut bread into 1-inch cubes; set aside in a large bowl. In a separate bowl whisk eggs, milk, syrup, cream, cinnamon and orange rind; pour over bread cubes. Turn into prepared dish. Cover with plastic wrap and chill one hour. Heat oven to 350⁰F. Stir blueberries into the bread mixture; dot top with small dollops of cheese. Bake until puffed and golden brown, 40-50 minutes. Serve warm with Blueberry Maple Syrup.

Serves 6-8

Nutrients per serving:
587 calories, 18 grams protein, 101 grams carbohydrates, 4 grams dietary fiber, 14 grams fat, 7.6 grams saturated fat