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.

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