Today's recipe uses three to four day old country bread to make a fresh blueberry and ginger bread pudding, served with a scoop of vanilla ice cream and ground cinnamon.
3-4 day old country bread
6 large eggs
2 cups milk
1 cup heavy cream
1 cup light brown sugar
1/4 tsp ground nutmeg
1 tsp vanilla extract
2 cups fresh blueberries
vanilla ice cream
Start by cutting the country bread into 3/4-inch cubes, making 6 cups total. It's okay to leave the crusts on.
Butter one 9 x 13-inch baking dish and preheat the oven to 350 degrees.
Peel and finely mince one generous tablespoon of fresh ginger.
For the custard, use a large mixing bowl to combine six large eggs with two cups of milk, one cup of heavy cream, one cup of light brown sugar, 1/4 teaspoon of ground nutmeg and one teaspoon of vanilla extract. Whisk up the mixture.
Add in the cubed bread, the minced ginger and two cups of fresh blueberries to the mixing bowl and fold the mixture together.
Transfer the contents of the mixing bowl to the buttered baking dish, making sure the blueberries are evenly distributed and the bread cubes are all submerged in the custard before placing it on the center rack of the oven.
The pudding will take about one hour to bake.
Once cooked, let it cool for a few minutes before serving it up with a scoop of vanilla ice cream and an optional sprinkling of ground cinnamon over the top.