Bread Pudding with Blueberries and Cardamom

Name: Bread Pudding with Blueberries and Cardamom
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 50 g butter; 4 x sweet buns; 2 x eggs; 1.5 dl heavy cream; 2 dl milk; 1 pinch salt; 3 tbsp sugar; 1 tsp vanilla sugar; 0.5 dl blueberry jam; 1 tsp cardamom seed

av La Kompott

Servings

Bread Pudding with Blueberries and Cardamom

Pain Perdu, or breadpudding, simply means forgotten or lost bread in French. Here I`ve used stale, sweet buns to make the simple and delicious dessert. All white types of bread can be used (cinnamon buns are amazing), but if you are working with unsweetened varieties it`s nice to add a bit more sugar in the egg mix. I`ve added blueberry jam, but here you can play around with other additions like different berries, fruit or chocolate.

Ingredients

50 g butter
4 x sweet buns
2 x eggs
1 ½ dl heavy cream
2 dl milk
1 pinch salt
3 tbsp sugar
1 tsp vanilla sugar
½ dl blueberry jam
1 tsp cardamom seed

Method

Slice the buns into 1-2 cm thick slices.
Grease a small oven dish with butter.
Arrange the sliced buns in the dish. It`s nice to keep them "standing" as it helps them soak up the milk mixture more evenly.
Stir together eggs, cream, milk, salt, 2 tbsp sugar and vanilla sugar until well combined. It`s nice to use a whisk or a fork.
Pour the mixture into the dish. Use a spoon to make sure that all the bun slices are covered. Let soak for at least one hour.
Preheat the oven to 180 °C.
Use a spoon and arrange the jam in small "pockets" between the slices in the dish.
Crush the cardamom seeds roughly with a pestle and mortar. Mix with 1 tbsp sugar.
Use a vegetable peeler or cheese cutter to slice thin slices of cold butter. Arrange som on top of the dish. Finish with sprinkling over the sugar.
Bake in the middle of the oven for about 25-30 minutes or until the top is nice and golden. Serve by itself or with ice cream or creme anglaise.