Huckleberry bread pudding

The perfect huckleberry recipe for a potluck or picnic dessert, as it travels well. This can also be made in individual small Mason jars or ramekins. For variation, add 1 cup white chocolate chips with the huckleberries. Serves 6-8.

INGREDIENTS: DIRECTIONS:

•4 large eggs

•4 large egg yolks

•½ tsp salt

•1 cups white sugar

•½ cup brown sugar

•1 tsp pure vanilla extract

•1 tsp nutmeg (freshly grated if available)

•1 medium orange, zested

•3 cups whole milk

•2 cups heavy cream

•1 loaf dry sourdough, cut into ½-inch slices

•½ cup melted butter, divided

•1 pound fresh huckleberries

Whisk eggs, egg yolks, salt, white sugar and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, nutmeg, orange zest, milk and cream. Whisk again until well mixed.

Fill a dish that’s large enough to hold the baking dish ⅓ full with water (a water bath). Place in oven and preheat to 375 degrees (a water bath will ensure a creamier pudding).

Brush 2 tablespoons melted butter in the bottom and sides of the 9x11-inch baking dish or 2 qt oval casserole.

Tear ⅔ of bread and place in buttered baking vessel. Pour ½ egg mixture over top, press bread down to soak up egg mixture. Add the huckleberries and gently press them down into the bread. Add remaining bread, and pour remaining custard batter over top and brush with remaining melted butter. Let sit 15-20 minutes so custard soaks into bread.

Lightly dust top of pudding with granulated sugar and carefully place in the preheated water bath, in oven. Bake until it’s puffed and golden brown, about 45 minutes. Turn oven down to 325 and