- 2 cups whole milk
- 1 1/2 teaspoons vanilla extract
- 1/3 cup plus 2 tablespoons sugar
- 7 cups 1-inch cube heavy bread
- 3 large eggs
- 2 large egg yolks
- 1 1/2 cups unsweetened blueberries
1 cup half and half
- 1 teaspoon cornstarch
- 3 egg yolks
- 1/4 cup pure maple syrup
- 2 tablespoons sugar
Preheat oven to 325 degrees F. Butter 8-inch square pan. Whisk milk, sugar, eggs, yolks, and vanilla in bowl. Place half of bread on bottom of dish. Top with half of blueberries. Pour half of custard over. Top with remaining bread and blueberries. Pour remaining custard over top. Let stand 15 minutes, occasionally pressing on bread. Bake until pudding puffs and top begins to brown, about 1 hour and 15 minutes.
Bring half and half to simmer in heavy pan. Whisk egg yolks, sugar and cornstarch in a bowl. Slowly whisk the half and half into the egg mixture, then return to pan. Stir over medium heat until custard thickens and leaves a path on back of spoon, about 3 minutes. Do not boil. If lumpy, strain into bowl. Mix in maple syrup. Spoon servings of bread pudding into bowls and drizzle maple sauce on top.