B.C. blueberry bacon bread pudding

And don't forget the maple syrup

How can you go wrong with a brunch made with three favourite Canadian breakfast flavours: maple syrup, bacon and B.C. blueberries? 

6 to 8 slices (thick) day old French bread, cut in 1.5" square cubes
4 large eggs
3 large egg yolks
1 cup 10% (half-and-half) cream
1/3 cup maple syrup
2/3 cup butter, melted
1-1/2 cups B.C. blueberries
15 to 20 slices bacon

Pre-heat oven to 350°F.

Butter a non-stick 8 x 8 inch baking pan.

Fry slices of bacon in a pan, let cool and cut into ¾ inch pieces.

In a large bowl whisk together the eggs, egg yolks, cream, butter and maple syrup. Soak the cubed stale bread in the egg mixture for 10-20 minutes until bread absorbs the egg mixture.

Fold in the bacon and blueberries. Pour into the buttered baking pan.

Bake for 50 to 65 minutes, or until bubbling and golden brown.

Serve with a drizzle of maple syrup.

6 to 8 servings