Huckelberry Bread Pudding Recipe
From Roaring Fork in Scottsdale, AZ: http://goo.gl/moqizIngredients
2 quarts (1/2 gallon) of Heavy Cream
18 each eggs
4 ½ cups of sugar
½ lb. of sugar
1 oz. vanilla
Bread (1/2 cubes)
4 cups of huckleberriesInstructions1.
Cut break into one inch by one inch cubes2.
Whisk together the eggs, heavy cream and vanilla3.
Toss in bread, then huckleberries carefully to coat and allow to soak for
Place mixture in a buttered 8 oz ramekins (small round bowls) 2 inch
over the top5.
Bake at 350 for 30 minutes or until golden brown6.
Remove from oven and allow to cool completelyYield: 25-30 portions#ZagatRecipes