HUCKLEBERRY BREAD PUDDING
- Cooking Time: 60
- Servings: 11
- 1 lb. day old Brioche or French bread
- 5 eggs
- 3 egg yolks
- 1 cup plus 2 Tbs. sugar
- 1 cup plus 2 Tbs. heavy cream
- 10 1/2 oz. milk
- 1 1/3 tsp. vanilla extract
- 1 Tbs. cinnamon
- Pinch of salt
- 6 oz. huckleberries
Whisk eggs, egg yolks and sugar together.
Add cream, milk, vanilla, cinnamon and salt.
Cut bread into 1" cubes. Cover with egg mixture.
Grease a 12" baking dish with butter.
Pour in half of the bread mixture. Add in half of the huckleberries.
Top with remaining bread mixture and rest of the berries.
Cover pan with foil. Poke holes in the top.
Put pan in a water bath (a larger pan filled halfway with water). If you don't have a larger pan, place a pan of water on the rack below your baking dish in the oven.
Bake at 300 degrees for 1 hour. Serves 11.