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 350℉ (180℃) F for 50 minutes or until custard is just set.

Serve pudding warm or at room temperature with cream, if desired.