Maple Custard Sauce:
2 cups heavy cream
6 large egg yolks
1/2 cup maple sugar
pinch of salt

4 eggs
1 cup granulated sugar
1/2 cup honey
1/4 teaspoon ground nutmeg
1/2 teaspoon ground aniseed
1/2 teaspoon salt
3 cups heavy cream
5 cups cubed, day old, sourdough bread, crusts removed
3 cups huckleberries
confectioner's sugar for dusting

To prepare the sauce:
Heat the cream in a saucepan over medium heat to a simmer. Whisk the egg yolks with the maple sugar in a mixing bowl Remove the cream from the heat, add the salt, and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Pour through a fine strainer into a bowl. Chill the mixture by placing the bowl in an ice bath.

To prepare the bread pudding:
Preheat the oven to 325°. Generously butter a 10-inch square baking dish. Combine the sugar, honey, nutmeg, aniseed, and salt in a large bowl. Whisk in the eggs, one by one. Whisk in the cream. Add the bread cubes and stir well to evenly coat with the custard. Let stand in the refrigerator for 30 minutes.

Gently stir in the huckleberries and pour the bread pudding into the baking dish. Place in a roasting pan and pour hot water halfway up the outside of the dish. Bake for 40 to 50 minutes, or until lightly browned on top and a knife comes out clean when inserted into the center. Let cool.

To serve:
Place a slice of the bread pudding on a plate and pour the custard sauce over the pudding. Dust with confectioner's sugar and serve.