This casserole is equally tasty with fresh berries of any sort, but there’s something so wonderfully classic about the combination of sweet blueberries and rich cream. This one’s a showstopper.
|1 cup slivered almonds||2 cups whole milk|
|1 loaf brioche or Pullman bread, cut into 1-inch cubes||1/4 cup maple syrup plus more for serving|
|1 (8-ounce) package frozen blueberries (or 1/2 pound fresh blueberries)||1 teaspoon vanilla extract|
|3 large eggs||1 teaspoon almond extract|
|2 cups heavy cream||Powdered sugar for serving|
Preheat the oven to 375F.
Spread the almonds in a single layer on a rimmed baking sheet and toast in the oven for 3-5 minutes, just until they start to brown around the edges. Remove and toss in a 9- by 13-inch glass or ceramic baking dish with the bread and blueberries.
Whisk the eggs, cream, milk, maple syrup, and vanilla and almond extracts together in a large bowl. Pour evenly into the baking dish, making sure to coat the bread fully.
Cover the baking dish and cook for 45 minutes until the casserole is bubbling. Uncover and cook for 10 minutes more to toast the top of the bread pudding.
Serve warm with maple syrup and powdered sugar, if desired.
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