This comforting blueberry dessert is complemented with a zing of citrus and a rich, creamy maple sauce.

Blueberry Bread Pudding with Maple Cream Sauce

Bread Pudding

4 egg yolks
4 eggs
1 l (4 cups) cubed fresh white bread (about 10 slices, crusts removed)
1 l (4 cups) blueberries
250 ml (1 cup) white chocolate chips
150 ml (3/4 cup) 35 per cent whipping cream
125 ml (1/2 cup) granulated sugar
Grated zest of 2 lemons
Pinch each salt and red pepper flakes.
Preheat oven to 180 C (350 F). Butter a 2.5 l (12-inch) oval glass baking dish.
In a large bowl, whisk together egg yolks and eggs; gently stir in bread, blueberries, chocolate chips, cream, sugar, lemon zest, salt and pepper flakes. Let stand at room temperature for 15 minutes.
Pour into prepared dish and bake for 50 to 55 minutes or until golden, and knife inserted in centre comes out clean.

Maple Cream Sauce
125 ml (1/2 cup) pure maple syrup
50 ml (1/4 cup) packed brown sugar
250 ml (1 cup) 35 per cent whipping cream
15 ml (1 tbsp) butter, at room temperature
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.
Serve with bread pudding and a scoop of your favourite ice cream.
Makes 8 servings.
Variation: For individual servings, butter six 140 g (5 oz) ramekins liberally and coat with sugar. Fill ramekins with bread pudding mixture. Preheat oven to 180 C (350 F). 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.
Source:dairygoodness.ca and Fairmont Hotels.