Huckleberry Hop Bread Pudding
4 C cubed bread (can be fresh or stale)
2 C half and half
3/4 C white sugar
3/4 C fresh or frozen huckleberries
1 tsp vanilla extract
1. Preheat oven to 375 degrees F
2. In a mixing bowl, combine eggs, half and half, sugar, and vanilla. Beat until sugar is dissolved and eggs are blended. Pour over bread, and lightly push down on bread until it is soaking up the egg mixture.
3. Put custard into buttered 8x8 dish or individual ramekins (lower bake time to 20 minutes) sprinkle generously with fresh or frozen huckleberries.
4. Bake in the preheated oven for 30 minutes, or until golden brown and custard is thickened.
5. Top with Hop ice cream (see below)
Hop Ice Cream
1/4 C dried whole hops (citrus varieties like Mosiac or Cascade hops work well)
1/4 C melted butter
8 oz. cream cheese
3/4 C fine sugar (caster/bakers)
3 qt. vanilla ice cream
1. Pour melted hot butter over hops and let steep 2-3 minutes. Press through a very fine sieve until you have as much butter as possible out of hops.
2. Beat cream cheese, sugar and butter in a mixing bowl with an electric beater until smooth and uniform.
3. Add your ice cream and mix just until combined and put immediately back into the freezer.
4. To serve: when solid scoop onto warm bread pudding & eat with a pint of Mirror Pond Pale Ale