Fairmont Algonquin’s New Brunswick Blueberry and White Chocolate Bread Pudding with Maple Cream Sauce 

Maple Cream Sauce:

cup pure maple syrup 125 mL

cup packed brown sugar 50 mL

1 cup 35 % whipping Cream 250 mL

1 tablespoon butter, at room temperature 15 mL

Bread Pudding:

4 egg yolks 4

4 eggs 4

4 cups cubed fresh white bread 1 L

(about 10 slices, crusts removed)

4 cups blueberries 1 L

1 cup white chocolate chips 250 mL

cup 35% whipping Cream 175 mL

cup granulated sugar 125 mL

Grated zest of 2 lemons

Pinch each salt and red pepper flakes Pinch

1. Maple Cream Sauce: In medium saucepan, stir together maple syrup and sugar: heat over medium heat until sugar dissolves, about 2 to 3 minutes. Slowly stir in cream: cook over medium-high heat, stirring constantly, until thick enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat and stir in butter, until melted.

2. Bread Pudding: Preheat oven to 350 F (180 C). Butter a 12-inch (2.5 L) oval glass baking dish.

3. In a large bowl, whisk together egg yolks and eggs: gently stir in bread, blueberries, chocolate, cream, sugar, lemon zest, salt and pepper flakes. Let stand at room temperature for 15 minutes.

4. Pour into prepared dish and bake for 50 to 55 minutes or until golden and knife inserted in centre comes out clean.

5. Serve with Maple Cream Sauce and a scoop of your favourite ice cream.

Preparation time: 12 minutes

Standing time: 15 minutes

Cooking Time: 7-10 minutes

Baking time: 50 to 55 minutes

Yield: 6 servings

Variation: For individual servings, butter six 5 oz ramekins liberally and coat with sugar. Fill ramekins with bread pudding mixture. Preheat oven to 350 degrees. Place ramekins in large oven safe dish and fill dish with water to the halfway mark of the ramekins. Place in oven and bake for 40 minutes.