Hearthstone Restaurant Huckleberry Bread Pudding recipe

Source: Hearthstone Restaurant, Breckenridge, Colorado

Serves 16

16 ounces half-and-half
32 ounces heavy cream
16 ounces liquid egg yolks
1 1/2 tablespoons vanilla extract
1 cup brown sugar, plus extra 2 tablespoons for topping
1/2 cup white sugar
1 tablespoon cinnamon, plus extra teaspoon for topping
1 1/2 tablespoons nutmeg
1 loaf Texas toast
1 cup huckleberries

Combine half-and-half, heavy cream, liquid egg yolks, vanilla extract, brown and white sugar, cinnamon and nutmeg in a large bowl. Break bread into quarters.

Push bread pieces into liquid mixture and let soak for at least 4 hours. Carefully fold huckleberries into mixture.

Transfer to 12 x 10-inch pan that's 4 inches deep and coated with nonstick spray. Sprinkle cinnamon and brown sugar on top. Bake at 350 degrees for about 45 minutes; rotate pan halfway through.

Nutritional information per serving: 457 cal., 33 g fat (18 g sat.), 463 mg chol., 32 g carb., 10 g pro., 1 g fiber, 169 mg sodium