Recipe by Sharon123
Blueberries are so yummy, especially in this dessert! Cook time includes time for makeing sauce. The sweet dessert known as Bread pudding (not be confused with bread and butter pudding) is rather more popular in the UK than in the US, but it is hardly unknown in America, especially in the south. Bread Pudding has been around a long time. It’s been around in England since the 13th century. It has its origins as a source of food for the poorer elements of society, and was in fact called “Poor Man’s Pudding”.
Top Review by clippmcgraw
I just made this bread pudding and it is excellent. Next time I will use a few more berries or use a smaller dish. I served it with vanilla ice cream rather than the custard sauce
- 29.58 ml butter or 29.58 ml margarine
- 4 eggs, beaten
- 591.47 ml milk
- 177.44 ml sugar
- 29.58 ml lemon juice
- 1892.72 ml French bread cubes (1/2-inch)
- 473.18 ml fresh blueberries
- 4.92 ml grated fresh lemon rind
- 2 eggs
- 29.58 ml sugar
- 0.25 ml salt
- 236.59 ml milk, scalded
- 2.46 ml vanilla extract
- 2.46 ml grated fresh lemon rind
Directions See How It's Made
- Pudding: Melt butter in a 13x9x2-inch baking dish; set aside.
- Combine next 4 ingredients in a large bowl; beat well.
- Add bread cubes, and let stand 5 minutes.
- Fold in blueberries and lemon rind; spoon into prepared dish.
- Bake at 350* for 35 minutes or until lightly browned and puffed.
- Serve warm with Custard Sauce.
- Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.
- Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly.
- Bring water in bottom of double boiler to a boil.
- Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens.
- Cool slightly.
- Add vanilla and lemon rind.
- Yield: 1 1/3 cups.