Bread pudding with blueberry compote ( Whole wheat bread, raw cane sugar and organic blueberries! )

I love the versatility of this dish. It can be made for breakfast or fancied up into a beautiful dessert!

Makes one 8 inch tray, Serves 6


2 eggs (you may skip this and add 1/2 tsp of baking soda if you need it eggless)
1 loaf of bread, cut into 2 inch squares
1 tsp vanilla extract
1/2 cup jaggery powder/brown sugar
2 cups whole milk ( or 1 cup condensed milk and 1 cup milk if u like it richer )
1/2 cup melted butter
1 cup dry fruits and raisins, optional

Set the oven to 150 degree C, on bake mode (the bottom coil must heat up)
Grease an 8 inch baking pan with butter.  Cut the bread and lay them in the pan. Set aside.

In a bowl, whisk the eggs, sugar, vanilla, milk and 1/4 cup butter. When light and fluffy, pour it over the bread. 

Sprinkle dry fruits and bake for 30-35 minutes on just until the edges turn brown.

You can having the pudding as is, or continue to the next step. 

Remove the tray and brush the remaining butter on the crumb of the pudding. 

Now change the oven setting from bake to grill mode (this means only the top coils should heat up). 

Grill the pudding for just 3-4 minutes. This will give a nice golden singe to the pudding. 

Remove and serve as is, or with dusted sugar, maple syrup, fruit compote or even a scoop of ice-cream.

For the compote:

I have used blueberries here, but you may use an pulpy fruit of your choice. Raspberries, strawberries and even cherries work well. 
1 cup fresh or dried blueberries
1/2 tsp lemon juice
2 tsp brown sugar
1/2 cup water

Bring the blueberries, sugar and water to a rolling boil until the blueberries are soft. Add lime juice and mash it well, or pulse it in the blender for just a few seconds. You may use it right away or store it in the refrigerator for upto a week.