Baked Blueberry Pudding
Your family will enjoy this old-fashioned and wholesome baked blueberry and cinnamon bread pudding for dessert.
4 slices home-style white bread
2 tablespoons butter or margarine, softened
1 1/2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
2 cups milk
1/2 cup granulated sugar
3 large eggs, beaten
1 teaspoon vanilla extract
- Trim crusts from bread and spread one side with butter. Cut each slice into 4 squares. Arrange in lightly buttered 8-inch square baking dish with buttered side up. Sprinkle with blueberries and cinnamon.
- Heat milk and sugar until warm; Do Not boil - stirring until sugar dissolves.
- Combine warm milk mixture, eggs and vanilla; pour over blueberries. Set dish in larger pan then add hot water to depth of 1-inch.
- Bake in a preheated oven at 350°F (175°C) for 45 to 60 minutes or until knife inserted near center comes out clean. Remove custard from water and cool 10 minutes or chill before serving.
Makes 6 servings.