Hot Blueberry Pudding with Cinnamon Whipped Cream
- 2 litres (a loaf) of good bread (wholewheat, multi-grain, artisan, ...), crust trimmed, cut into 12 mm/ 1/2" cubes
- 250 gm unsalted butter
- 375 gm sugar
- 1 litre low-bush (wild) blueberries
- 250 ml (1 cup) heavy cream
- strong cinnamon sugar
2. Add the sugar and keep on the heat until the sugar melts and begins to carmelize. ---this can be done a few hours ahead, and the pan & bread set aside. Reheat to soften the sugar ---
3. Turn the heat to high. Add the blueberries to the hot bread cubes, and stir until the berries are heated through.
4. Meanwhile, whip the heavy cream, using cinnamon sugar.
5. Immediately serve into bowls with a good glob of cinnamon whipped cream. Garnish with a sprinkle of ground cinnamon.
Sauté the bread and sugar, and whip the cream a few hours before the meal. The final addition and cooking of the berries must be done just before serving.
This is the Zimmer family’s favourite thing for Peter to do with fresh Nova Scotian low-bush wild blueberries. Other times of the year it can be made with thawed frozen wild blueberries- thaw in the fridge for a couple hours.
The large high-bush blueberries don’t have the intensity of flavour of the “wild” low-bush berries from Eastern Canada and New England.