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Blueberry Bread Pudding with Citrus Caramel Mascarpone Sauce


Blueberry Bread Pudding with Citrus Caramel Mascarpone Sauce

Other summer berries may be substituted; the sweet mascarpone sauce complements any fruit flavor.
Servings 4

Ingredients
  

PUDDING

  • 1 whole egg
  • 1 egg yolk
  • ¼ cup milk
  • 2 tablespoons confectioner’s sugar
  • Pinch of salt
  • 3 small ciabatta rolls cubed
  • 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

Instructions
 

  • 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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