This recipe is part of the Berry Delicious menu.
Ingredients:
For Bread Pudding:
3 cups bread cubes, crusts removed
4 cups scalded milk
¾ cups white sugar
1 tablespoon butter
4 eggs, lightly beaten
½ teaspoon salt
1 teaspoon vanilla
For Wild Blueberry Sauce:
3 cups wild blueberries, frozen
⅓ cup white sugar
½ teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon cornstarch
¼ cup water
Directions:
1. Preheat oven to 350 F (200 C). Butter an 8 x 8 inch glass baking dish. Soak bread in hot milk for 5 minutes then stir in ¾ cup sugar, butter, salt, eggs, and vanilla. Pour into baking dish.
2. Line the bottom of a larger roasting pan with damp kitchen towel. Place glass dish on towel and fill roasting pan with hot water. Place on oven rack and bake for 60 minutes. Remove from water bath and cool. Serve bread pudding warm.
3. For the sauce: Cook frozen wild blueberries, sugar, lemon juice and zest in saucepan until sugar is dissolved and berries are hot. Mix cornstarch with water until well blended and stir into hot mixture. Cook until sauce is slightly thickened, about 2-3 minutes. Remove from heat and serve warm over bread pudding.
Serves 6
Recipes and photos courtesy of the Wild Blueberry Association of North America