Instructions

Creme Brulee Bread Custard

1. Heat the cream and the vanilla in a saucepan over medium heat. Stir almost constantly until the cream is just about to a boil or forming tiny bubbles under the surface. Turn off the heat.
2. In a large bowl add the egg yolks and sugar. Whisk the mixture as fast as you can for 2-5 minutes, or until it is very pale and light in color.
3. Drizzle a bit of the warm heavy cream into the egg mixture to temper the eggs. Slowly continue to add the cream, whisking quickly. Once the eggs are tempered, you can add the cream more quickly.
4. In an 8 inch square pan add the chopped bread and pour the creme brulee custard over top.
5. Place the pan on a deep baking sheet and set it in the oven. next, pour hot water into the cookie sheet (this helps the custard bake). then bake for 30-35 minutes at 325 degrees or until the custard looks fairly set.
6. Let the pudding cool and then refrigerate for at least 2 hours so the custard can finish setting.

Huckleberry Sauce

1. Add sugar and fruit into a saucepan and heat it over medium heat until it becomes syrupy and the fruit softens.
2. Once your bread pudding is cooled, serve it up with a scoop of vanilla ice cream and a heavy pour of huckleberry sauce!