A Nell's Restaurant Recipe

Blueberry Bread Pudding with Ginger Ice Cream

Serves eight

Pudding

15 ounces of brioche, cut into 1 inch cubes
7 egg yolks
3 cups half and half
1/2 cup sugar
zest of 1 lemon, grated
1/2 tsp salt
3 Tbls cassis (black currant liqueur)
3 cups blueberries

Preheat oven to 350 degrees. Line a 9 inch round cake pan bottom with parchment, and butter and flour sides.

Mix yolks, half and half, sugar, lemon zest, salt and cassis together in a bowl. Add brioche and mix with a spatula. Let stand for one hour mixing a couple times. Add blueberries and transfer to pan. Sprinkle top with one tablespoon of sugar and bake for about one hour or until top is lightly brown and center is set.

Let cool and remove from pan.

Ice Cream

2 cups half and half
cup sugar
1 ounce piece of ginger, thinly sliced
6 egg yolks

Combine ginger, half and half, and sugar in a heavy bottom non-corrosive saucepan. Bring to a boil and then let steep for 15 minutes. Transfer some hot liquid into eggs, mix and then add back into saucepan. Over medium heat, stirring constantly, warm till mixture thickens and coats the back of a spoon. Remove from heat and pass custard through a fine strainer. Cool. Then pour into ice cream machine and freeze.

Cut pudding into eight wedges, place a scoop of ice cream on top and serve. You can garnish with a few extra blueberries or make a sauce with berries.