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Saturday, July 1, 2017

Eggnog Bread Pudding Bites With Quick Maple-Blueberry Sauce

Nov 21, 2004
This recipe combines the subtle flavor of eggnog with the comfort of bread pudding -- hors d'oeuvre size.
Servings: 6 - 8

2 eggs
1 pinch salt
2 cups eggnog
1/2 loaf brioche or challah, crusts cut off, bread cut into 1-inch cubes
Quick-Maple Blueberry Sauce (recipe follows)
Preheat the oven to 350 degrees.
In a medium bowl, whisk the eggs until lightly beaten. Whisk in the salt and eggnog. Pour the mixture into a shallow baking dish. Place the bread cubes in the dish and toss to coat. Set aside to soak for a few minutes.
On a nonstick griddle or wide flat nonstick pan over medium heat, cook the soaked bread cubes, working in batches so that they remain at least 1 inch apart on the griddle. Turn them so that the tops and bottoms are lightly golden, as you might make French toast. As you work, the finished pudding bites should be kept warm under a layer of aluminum foil. They can be reheated briefly in the microwave.
If desired, spear each one with a toothpick. Place the pudding bites on a warmed platter and serve with warm Quick Maple-Blueberry Sauce as a dipping sauce.
Recipe Source
From Gale Gand, executive pastry chef at Tru in Chicago and host of the Food Network's "Sweet Dreams," who most recently co-authored "Gale Gand's Short + Sweet: Quick Desserts With Eight Ingredients or Less" (Clarkson Potter, 2004).

Quick Maple-Blueberry Sauce

  • 1/2 cup maple syrup
  • 2 tablespoons water
  • 1/2 pint/110g blueberries
In a saute pan, bring the maple syrup and water to a boil. Add the blueberries and cook just until they start to burst, about 6 to 8 minutes. Remove from the heat; set aside to cool for at least 10 minutes.
Pour the blueberry mixture into a blender and process or just use the back of a fork to mash it. Strain the sauce, if desired, to make it smooth. Serve at room temperature.

Tested by The Washington Post.

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