April 8th, 2012
Recipe by Paula Bowman Photography by Rob Fiocca Food styling by Ian Muggridge Prop styling by Lara McGraw
Preheat oven to 350°F. Butter bottom of an 8- x 11-inch baking dish and set aside.
Toss bread with blueberries and transfer to prepared dish.
In a large bowl, whisk eggs and 1 cup sugar. Add remaining ingredients except caramel sauce. Mix well and pour over bread, making sure all cubes are covered. Let stand 15 minutes.
Sprinkle top with remaining sugar, cover with foil and cook in a water bath* for 45 minutes.
Remove cover and continue cooking for 20 minutes or until custard is set in the middle and top is golden brown. Remove from bath to cool.
Serve warm or cool, topped with warmed caramel.
Nutrients per serving: 640 calories, 46 g fat, 10 g protein, 49 g carbs, 1 g fibre. Excellent source of vitamin A and folate.