Monday, July 28, 2008

blueberry rhubarb bread pudding.

It is that time of year! Blueberries. And of course a last little hurrah of rhubarb. Today I wanted to make a bread pudding using blueberries and rhubarb together. I took my base bread pudding recipe and tweaked it to include both - and it is GOOD! The tartness of the rhubarb mixes well with the sweetness of the honey and blueberries.

1 1/2 cups finely chopped rhubarb (fresh)
1 1/2 cups blueberries (frozen or fresh)
8 cups bread, cubed
1 cup honey
1 tsp vanilla extract
2 Tbsp ground flax
2 cups milk
3 eggs

Whisk the liquid ingredients together in a large bowl (easier to mix if you slightly warm the honey). Fold in the bread and flax, stir, and then add the berries and rhubarb. Stir. Let sit for at least 15 minutes - gently turn once during that time to soak all bread.

Preheat oven to 350ºF. Spoon the mix into a greased13" x 9" baking pan. I used coconut oil lightly to grease a glass pan. Bake for 40 minutes. Serve a little warm.

I made fresh whipped cream to dollop on top. I just mixed a cup of fresh heavy cream, a drizzle of honey, and a 1/2 tsp vanilla extract into a bowl. Using a whisk, beat until soft peaks form. Spoon over the top of the bread pudding!

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