| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Baked Blueberry Pudding

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

1. 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.
2. Heat milk and sugar until warm; Do Not boil - stirring until sugar dissolves.
3. Combine warm milk mixture, eggs and vanilla; pour over blueberries. Set dish in larger pan then add hot water to depth of 1-inch.
4. Bake 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.