Blueberry & Lemon Bread-And-Butter Pudding
Blueberry and Lemon Bread-And-Butter Pudding recipe
Yield
6 servingsPrep
40 minCook
50 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
bread
|
|
| 60 | grams |
butter, unsalted
softened |
|
| 400 | grams |
blueberries
|
|
| 2 | cups |
milk
|
|
| ⅓ | cup |
lemon juice
freshly squeezed, strained |
|
| 3 | large |
eggs
lightly beaten |
|
| ¾ | cup |
sugar, superfine
|
|
| 3 | tablespoons |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| ½ | cup |
orange marmalade
|
|
|
cream
to serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
bread
|
|
| 6E+1 | grams |
butter, unsalted
softened |
|
| 4E+2 | grams |
blueberries
|
|
| 473 | ml |
milk
|
|
| 79 | ml |
lemon juice
freshly squeezed, strained |
|
| 3 | large |
eggs
lightly beaten |
|
| 177 | ml |
sugar, superfine
|
|
| 45 | ml |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 118 | ml |
orange marmalade
|
|
| 1 | x |
cream
to serve |
*
|
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.
