I love watching the summer unfold. It starts in the Northeast with asparagus. It's monumental every year; it marks the beginning. Then, each week a new fruit or vegetable appears, and I wonder what it will be the following week. This week, it was the end of strawberries but the beginning of blueberries. These blueberries are like candy, they are so sweet but still a little tart; they are addictive. At Bistro Ten 18 we have to hide them, so they don't disappear throughout the day. Just on the trip from the van to the prep room we must have lost a couple of pints as everyone clamors to try the season's first pick.
Here's a great simple recipe for bread pudding using blueberries. Enjoy!
Blueberry Bread Pudding
4 cups of fresh blueberries
1 qt large diced bread (baguette, brioche, white bread)
1 cup milk
.5 cup cream
2 oz rum
1 tsp vanilla extract
.5 tsp nutmeg, ground
.5 ts cinnamom, ground
6 each eggs
butter as needed
1. Beat eggs
2. Mix all ingredients together well
3. Butter 8 - 8oz ramikens
4. Fill each ramiken with mixture
5. Bake in a 350 degree oven for 10 minutes and rotate and bake another 10 minutes
Serve with vanilla ice cream
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