BLUEBERRY BREAD PUDDING
While this dessert would be a delicious ending to a summer meal, you might serve it as the main dish for brunch. Serve with Coeur d'Alene Cellars No. 6 Red.
1 cup packed brown sugar
1/4 cup butter
2 tablespoons light-colored corn syrup
2 cups blueberries (or 1 cup huckleberries and 1 cup blueberries)
1 (16 ounce) loaf Italian bread
1 1/2 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
5 large eggs
1 teaspoon Grand Marnier or other orange-flavored liqueur (optional)
3 tablespoons sugar
1/4 teaspoon cinnamon
half and half
Combine first 3 ingredients in a small saucepan over medium-high heat; cook for 2 minutes or until butter melts and sugar dissolves, stirring frequently. Pour sugar mixture into a 13 x 9-inch baking pan coated with cooking spray; sprinkle evenly with berries.
Remove crust from bread; reserve crust for another use. Cut bread into 1-inch-thick slices. Arrange bread slices over berries. Combine milk, vanilla, salt, and eggs in a large bowl, stirring with a whisk until frothy; stir in liqueur, if desired. Pour milk mixture over bread. Cover and chill 8 hours or overnight.
Uncover pan; let stand at room temperature 30 minutes. Combine sugar and cinnamon; just before baking, sprinkle with sugar and cinnamon mixture. Bake at 350 degrees for 40 minutes or until browned. Serve warm or at room temperature with half and half. 9 servings.