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Restaurants›Stone Creek Dining Company - Montgomery›Blueberry French Toast Bread Pudding Recipe

Blueberry French Toast Bread Pudding Recipe

Name: Stone Creek Dining Company - Montgomerys Blueberry French Toast Bread Pudding Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 cups day-old brioche or challah bread, cut into 1-inch cubes; 6 large eggs; 2 cups whole milk; 1 cup heavy cream; 1 cup granulated sugar; 2 tsp pure vanilla extract; 1 tsp ground cinnamon; 1 tsp fine salt; 3 tbs unsalted butter, melted (for tossing and greasing); 3 cups fresh or frozen blueberries; 1 tbs maple syrup; 2 tbs granulated sugar; 1 tsp fresh lemon juice; 2 tbs water; 1 tsp cornstarch; 0.5 cups pure maple syrup (for serving); 1 pint vanilla ice cream; 0.5 cup heavy cream (for whipped cream); 1 tbs powdered sugar (for whipped cream); 0.5 tsp vanilla extract (for whipped cream); 0 to taste whipped cream, optional pre-made; 1 tbs butter (for baking dish); 0.25 cups fresh blueberries (for garnish); 0.5 tsp finely grated lemon zest (optional)

Inspired by Stone Creek Dining Company - Montgomery

Time1h 15m

Serves6

Maple syrup, vanilla ice cream, blueberry compote, whipped cream

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Ingredients

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Bread Pudding Base

6 cups day-old brioche or challah bread, cut into 1-inch cubes

6 Large eggs

2 cups whole milk

1 cup Heavy cream

1 cup granulated sugar

2 tsp pure vanilla extract

1 tsp Ground cinnamon

1 tsp fine salt

3 tbs unsalted butter, melted (for tossing and greasing)

Blueberry Compote

3 cups fresh or frozen blueberries

1 tbs maple syrup

2 tbs granulated sugar

1 tsp fresh lemon juice

2 tbs water

1 tsp Cornstarch

Toppings & Finishes

1/2 cups pure maple syrup (for serving)

1 pint vanilla ice cream

1/2 cup heavy cream (for whipped cream)

1 tbs powdered sugar (for whipped cream)

1/2 tsp vanilla extract (for whipped cream)

0 to taste whipped cream, optional pre-made

1 tbs butter (for baking dish)

1/4 cups fresh blueberries (for garnish)

1/2 tsp finely grated lemon zest (optional)

Method

Bread Pudding Base

Prep bread and dish

Preheat the oven to 350°F (175°C). Grease a 9x13-inch (or similar) baking dish with 1 tablespoon butter. Place the cubed bread in a large mixing bowl and drizzle 1 tablespoon melted butter over the cubes; toss gently to coat.

Make custard

In a separate large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon and salt until sugar is mostly dissolved and mixture is homogeneous.

Combine bread and custard

Pour the custard evenly over the buttered bread cubes. Press down gently with a spatula so the bread soaks up the custard. Let sit at room temperature for 15–20 minutes (or refrigerate for up to 2 hours) so the bread fully absorbs the custard.

Bake

After soaking, dot the top with the remaining 2 tablespoons melted butter. Cover loosely with foil and bake at 350°F (175°C) for 25 minutes, then remove the foil and bake 15–20 minutes more until the top is golden and a knife inserted into the center comes out mostly clean with a few moist crumbs. Total bake time ~40–45 minutes.

Rest

Remove from oven and allow the pudding to rest 10 minutes before serving so it sets slightly.

Blueberry Compote

Cook compote

While the pudding bakes (or up to a day ahead), make the blueberry compote. In a small saucepan set over medium heat combine the blueberries, maple syrup, granulated sugar, lemon juice and water. Stir to combine and bring to a gentle simmer.

Thicken

In a small bowl, whisk the cornstarch with 1 teaspoon cold water to make a slurry. Once the blueberry mixture is simmering and berries begin to burst (about 5–7 minutes), stir in the cornstarch slurry and cook 1–2 minutes more until the compote thickens slightly. Remove from heat and let cool; it will continue to thicken as it cools.

Adjust flavor

Taste and add a little more maple syrup or lemon juice if desired for sweetness or brightness. Transfer to a bowl and refrigerate if making ahead.

Toppings & Assembly

Make whipped cream (optional)

In a chilled bowl, whip 1/2 cup heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form. Alternatively, use pre-made whipped cream.

Portion and assemble

Spoon warm bread pudding onto plates. Top each portion with a generous spoonful of warm or room-temperature blueberry compote (about 3–4 tablespoons per serving). Add a scoop of vanilla ice cream to each serving.

Finish

Drizzle maple syrup over the pudding and ice cream (about 1 tablespoon per serving, or to taste). Add a dollop of whipped cream, garnish with a few fresh blueberries and a pinch of lemon zest if using. Serve immediately so the ice cream melts slightly over the warm pudding.