Kiki's Bistro: Blueberry Bread Pudding |
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 Fresh berries are always a hit but use them in today's recipe and you'll have a home run. "Blueberry bread pudding" from Kiki's Bistro (Chicago, IL) combines the comfort of bread pudding with the pizzazz of fresh blueberries to create a mouth watering and delicious perfect ending to any summer meal.
Blueberry Bread Pudding Serves 6-8 people - 2 cups of heavy whipping cream
- 2 cups of milk
- 5 large eggs
- 5 egg yolks
- 10 oz of sugar
- 2 pounds of French Italian bread cut into small cubes
- 1/2 tablespoon of ground cinnamon
- 1 tablespoon and 1/2 teaspoon of ground nutmeg
- 1 tablespoon of pure vanilla extract
- 2 tablespoons of rum
- 2 pints of Fresh Blueberries
Preheat oven to 350 degrees.
Place the bread crumbs in a large bowl, whisk together the milk, the eggs, the egg yolks, the vanilla and 8 oz of sugar and pour over the bread crumbs. Stir lightly and set aside.
In a separate bowl, toss the fresh blueberries with the remaining 2 oz of the sugar, the cinnamon, the nutmeg and the rum (if desired). Mix and pour everything together.
Pour into a shallow pan and put in the oven for 30 minutes. Then turn the pan around and leave it for another 30 minutes.
About Kiki's Bistro
 Kiki, a native of Eastern France, began over 50 years of restaurant experience in Europe at places like La Closerie des Lilas in Paris. In December 1963, Kiki was brought to Chicago by Nancy Goldberg to help begin Maxim's of Chicago as its sommelier. In 1969, Kiki opened and became well known for his restaurant, Le Bordeaux on Madison Street in Chicago. Le Bourdeaux had an authentically French, dreamlike quality in a subterranean atmosphere, providing an escape into another world and attracting a unique blend of clientele. Kiki later expanded by opening Le Bordeaux on Michigan in Chicago and finally opened his present restaurant, Kiki's Bistro.
Kiki's Bistro 900 N. Franklin Chicago, IL 60610 312 335 5454 Reservations on-line .
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