Blueberry Bread Pudding with Citrus Caramel Mascarpone Sauce
Other summer berries may be substituted; the sweet mascarpone sauce complements any fruit flavor.
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- 1 whole egg
- 1 egg yolk
- ¼ cup milk
- 2 tablespoons confectioner’s sugar
- Pinch of salt
- 3 small ciabatta rolls, cubed
- ⅔ cup blueberries, plus more for garnish
- Zest of 1 lemon
Citrus Caramel Mascarpone Sauce
- 2 tablespoons prepared caramel sauce (Tria uses goat’s-milk cajeta)
- 3 ounces mascarpone cheese
- Zest and juice of ½ lemon
- ¼ cup freshly squeezed orange juice
- Pinch of salt
- THE PUDDING: In a small mixing bowl, whisk together the egg, egg yolk, and milk. Stir in confectioner’s sugar and salt and set aside. In a separate bowl, combine the cubed ciabatta, berries, and lemon zest. Pour the egg mixture over the bread and berries, cover the bowl, and refrigerate for at least an hour.
- Heat the oven to 350°F. Transfer the chilled pudding mixture to a buttered 9-inch square casserole dish. Place the casserole dish inside a large roasting pan and pour hot water in the pan to create a water bath. Bake for 45 minutes, or until the pudding is firm in the center. Meanwhile, prepare the sauce.
- CITRUS CARAMEL MASCARPONE SAUCE: Combine all the ingredients in a medium-size bowl and mix well with a hand blender.
- Cool the baked pudding until warm or at room temperature. Scoop out each portion and top with some of the sauce. Garnish with fresh blueberries, if desired.
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