Coeur d’Alene Press: Bill Rutherford – Huckleberry recipes : Bill …
My favorite is the Huckleberry Festival in Trout Creek, Mont., … I offer two of my favorite family recipes, one for your fresh berries and one to preserve …
Huckleberry Bread Pudding
(Adapted from Paul Prudhomme’s Louisiana Kitchen)
3 large eggs
1 1/4 cups sugar
1 1/2 t vanilla extract
1 1/4 t nutmeg
1 1/4 t ground cinnamon
1/4 cup unsalted butter, melted
2 cups milk
1 cup huckleberries (I use two cups when making this for my family because I love them.)
1/2 cup coarsely chopped pecans
5 cups stale French bread
Caramel Sauce
Zabaglione Sauce
Beat eggs on high speed for three minutes with an electric mixer or six minutes by hand with a whisk. Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in the milk and stir in 3/4 cup (retain 1/4 cup berries for garnish) of the huckleberries and the pecans.
Remove crust from bread and cut into 1/4 cubes. Add bread cubes to egg mixture and gently mix. Let stand for 45 minutes stirring gently every 15 minutes. Fill eight large greased ramekins with bread cube mixture – should be very full. Preheat oven to 350 degrees. Place ramekins into a Bain Marie (water bath) and place in oven then immediately lower oven temperature to 300 degrees and bake for 40 minutes. Increase oven temperature to 425 degrees and bake until pudding is brown and fluffy about 15-20 minutes more.
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