Huckelberry Bread Pudding Recipe
From Roaring Fork in Scottsdale, AZ:

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 huckleberries

1. Cut break into one inch by one inch cubes
2. Whisk together the eggs, heavy cream and vanilla
3. Toss in bread, then huckleberries carefully to coat and allow to soak for
30 minutes
4. Place mixture in a buttered 8 oz ramekins (small round bowls) 2 inch
over the top
5. Bake at 350 for 30 minutes or until golden brown
6. Remove from oven and allow to cool completely

Yield: 25-30 portions

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