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

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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.

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

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Time flies like an arrow. Fruit flies like a banana.
Groucho Marx (1895-1977)

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J.B. Priestly

Blueberry & Lemon Bread-And-Butter Pudding

I don't even butter my bread; I consider that cooking.
Katherine Cebrian

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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