Courtesy of Tony Almond, Almonds
May/June 2010
Serves six
- 8 vanilla egg buns (Breadsmith, 10031 Manchester, 314-822-8200)
- 8 large eggs
- 3 cups sugar
- 1 quart 40-percent milk-fat cream
- Vanilla extract
- 4 pints fresh blueberries (or other fresh fruit)
- Caramel sauce or ice cream
Preheat oven to 425. Cut vanilla egg buns into 1-inch cubes. Place half of the cubed bread into the bottom of a 9- by 12- by 3-inch baking dish or pan. Cover this layer with half of the blueberries, spread evenly. Place the remaining bread on top, then cover it with the remaining blueberries. Set aside. In a mixing bowl, crack the eggs and add sugar. Beat the sugar into the eggs for about 30 to 45 seconds or until the sugar dissolves. Set aside. In a 4-quart saucepan, heat the cream to a simmer. Be careful not to allow it to boil.
Slowly add the cream to the egg-and-sugar mixture while whipping with a wire whisk. It is important to add the hot cream to the eggs and sugar slowly, to prevent the eggs from scrambling. After the cream, egg, and sugar have been blended together, add a dash of salt and 2 tablespoons of vanilla extract.
Pour the mixture evenly over the pan of bread and blueberries.
Bake at 425 for 15 minutes on the center rack. Reduce heat to 350 and cook for an additional hour or until top is golden brown.
Serve warm with caramel sauce and/or ice cream.
