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.