I have to say, this recipe involves a lot of words I like. Juicy fresh summer blueberries, rich buttermilk and caramel. Bread pudding has always been a favorite of mine and this fresh summer version bursting with berries is a great way to make the most of the farmers market fruit. Buttermilk adds a nice tang to the luscious custard. Top the whole with a silky caramel sauce freshened up with lemon juice for a lovely dessert, or brunch dish.
This recipe started life as a way to use up a basket of blueberries and an unused loaf of bread, but the idea was so solid that I set to work on a formal recipe. I added buttermilk because, well, I love buttermilk and always have some around. Challah is an airy, soft, eggy pairing for this summery version. I found a traditional caramel sauce a bit heavy for the fresh fruit, so lightened it up with a nice hint of fresh lemon. And, obviously, the sauce is delicious over ice cream or any variety of sweets.
[yumprint-recipe id=’180′]
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