Lunchbreak: Acadia chef Ryan McCaskey makes Maine blueberry pain purdu

Acadia
1639 S. Wabash
Chicago
www.acadiachicago.com

Maine Blueberry Pain Purdu

Ingredients:
1.5  quarts half and half
9 eggs
1 pound of dry crusty bread, cut into large cubes
1.5 teaspoons cinnamon
1.5 teaspoons vanilla paste
zest from 1 orange
1/4 cup bourbon
2 teaspoons salt
2 Tablespoons brown sugar
1.5 cups blueberries (Maine preferably)

Directions:
Mix everything together, except the bread.  Once thoroughly mixed, fold into bread.  Let sit and absorb minimum 6 hours or overnight.  Bake in a greased pan with parchment paper.  Cover with plastic wrap, then foil.  Cook in water bath for 1 hour in a 375 degree oven--50 minutes covered, last 10 minutes uncovered.  Let cool completely.  Once cool, slice and dip into your favorite French toast batter.  Lightly color (lightly cook) in butter on the stove in a saute pan.


Filed in: Lunchbreak

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