BREAD PUDDING FRENCH TOAST WITH BLUEBERRY COMPOTE

Recipe by Kaleigh Burns, Robie St. Station

Preheat the oven to 325. Butter the sides and bottom of a large loaf pan and lay parchment paper in bottom.
Stir together cream and 1 cup of sugar in a heavy bottom saucepot over high heat. Bring to a boil, stirring frequently. Once the mixture comes to boil and sugar is dissolved, remove from heat.
In a large bowl whisk and temper the egg yolks. To temper the yolks, slowly add half of the hot cream mixture (1⁄4 cup at a time) to the eggs, whisking constantly. Once half of the cream mixture has been added, Pour the eggs back over into the cream. Whisk.
In a separate bowl with croissant strips, add the hot mixture, pouring through a fine mesh sieve. Stir together. Let sit 8-10mins.
Pour the bread pudding into the prepared loaf pan. Set the loaf pan in a deep dish. To the deep dish add hot/ boiling water so that the loaf pan is half submerged. Place both pans in the oven. Bake 20-30 mins until golden brown and the loaf appears stiff. Let cool 10 mins.
Remove from pan and cut in slices.

Combine 1 cup of blueberries, water, 1⁄4 cup sugar and lemon juice in a small saucepan.
Cook over medium heat for 10 mins. Stirring frequently.
Add the rest of the blueberries and cook for 8 more minutes, stirring frequently.

Fry slices of bread pudding in a medium heat frying pan with butter, until brown. Garnish with blueberry compote, whip cream and granola.

Day old croissants work best at absorbing the cream.
Tempering eggs: Add the eggs to hot cream slowly to gradually build their heat tolerance, and make sure you don’t turn the eggs into scrambled eggs.
Moving a spatula over the sieve will help move the liquid through the sieve.

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