Port to Table Recipe: Wild Berry Bread & Butter Pudding with Berry Compote

Holland America Line’s bread pudding is a guest favorite on board, and there’s no better way to celebrate National Bread Pudding Day than by sharing our recipe! This makes a perfect dish any time of year, but if you live in a chillier part of the world right now, just imagine cozying up under a blanket by the fire enjoying a warm bowl of our bread pudding. Serves 12

INGREDIENTS:

• 4 cups heavy cream
• 2 tablespoons melted butter for custard
• 1⁄2 cup granulated sugar
• 1⁄2 vanilla bean or 1 teaspoon vanilla extract
• 4 whole eggs
• 8 ounces brioche, croissants or white bread, cubed
• 1 cup blue berries or 1⁄2 cup raisins or cranberries
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg (optional)

EQUIPMENT:

• Butter for the mold or pan
• Silicone cupcake baking mold or ramekins 9×13 inch glass baking dish

INSTRUCTIONS:

• Cube bread in 1⁄2 inch cubes
• Butter silicone mold, ramekin or 9×13 pan
• Place on a baking sheet
• Mix bread with blueberries
• Fill each individuals mold or pan
• Whisk eggs together and add cream, butter, sugar and vanilla bean
• Add spices
• Fill each mold with cream mixture (You will have some left over)
• Allow bread to sit for an hour
• Fill each mold with remaining cream mixture
• Bake in a 325 degree oven for 45 minutes until set

Serve with berry compote or crème Anglaise

BERRY COMPOTE:

• 2 ounces marionberries
• 2 ounces blueberries
• 2 ounces raspberries
• 2 ounces wild strawberries
• 4 ounces sugar
• lemon juice & zest 1/8 teaspoons salt

INSTRUCTIONS:
Wash berries and combine with sugar, lemon juice & lemon zest in a 4-quart sauce pan. Warm the berries over medium heat until bubbly. Remove from heat and cool. Store in an airtight container for up to two weeks.