Blueberry & Lemon Bread-And-Butter Pudding Recipe

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Blueberry & Lemon Bread-And-Butter Pudding Ingredients

12 white bread slices
60 g unsalted butter, softened
400 g blueberries
2 cup milk
1/3 cup lemon juice,freshly squeezed strain, ed
3 eggs, lightly beaten
3/4 cup caster sugar
3 tbsp cointreau
1/2 cup orange marmalade
1 cream, to serve

A Recipe for
Blueberry & Lemon Bread-And-Butter Pudding

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Food Tip
Try basting or searing beef with stock or broth instead of oil.

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This is a recipe for Blueberry & Lemon Bread-And-Butter Pudding from the recipe cookbook of Recipes-to-go (Fruit)

We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs.
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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

We should look for someone to eat and drink with before looking for something to eat and drink...
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Heywood Broun

Blueberry & Lemon Bread-And-Butter Pudding

The poets have been mysteriously silent on the subject of cheese.
G.K. Chesterton

Blueberry & Lemon Bread-And-Butter Pudding Directions

Spread bread with butter and arrange 4 slices, trimming as necessary,
butter side down, over the base of a buttered 6-cup ovenproof dish.
Sprinkle half the blueberries over the bread, top with another 4
slices of bread and remaining blueberries. Cut each remaining bread
slice into 3 strips and arrange in a lattice pattern over the
blueberries.

Whisk together the milk, lemon juice, eggs, sugar, 1 tablespoon of
Cointreau and a pinch of salt in a bowl. Pour evenly over bread in
dish, cover and stand at room temperature for 1 hour, or chill
overnight.

Heat marmalade with remaining Cointreau in a small saucepan over
medium heat until melted and well combined. Brush over surface of
pudding.

Place the dish in a baking pan and pour in enough hot water to reach
halfway up sides of dish. Bake at 180C for 50 minutes or until
custard is just set.

Serve pudding warm or at room temperature with cream, if desired.

Source: Australian Gourmet Traveller magazine Posted by: Mike Kear

Serves: 1

Blueberry & Lemon Bread-And-Butter Pudding Recipe brought to you by Recipes To-Go

Blueberry & Lemon Bread-And-Butter Pudding Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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