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Blueberry And Lemon Bread And Butter Pudding Recipe

by Global Cookbook

Ingredients

12 x White bread slices 60 gm Unsalted butter, softened 400 gm Blueberries 2 c. Lowfat milk 1/3 c. Lemon juice,freshly squeezed strained

3 x Large eggs, lightly beaten 3/4 c. Caster sugar 3 Tbsp. Cointreau 1/2 c. Orange marmalade Cream, to serve

Directions

1. Spread bread with butter and arrange 4 slices, trimming as necessary, butter side down, over the base of a buttered 6-c. ovenproof dish.
2. 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.
3. Whisk together the lowfat milk, lemon juice, Large eggs, sugar, 1 Tbsp. of Cointreau and a healthy pinch of salt in a bowl. Pour proportionately over bread in dish, cover and stand at room temperature for 1 hour, or possibly refrigerateovernight.
4. Heat marmalade with remaining Cointreau in a small saucepan over medium heat till melted and well combined. Brush over surface of pudding.
5. Place the dish in a baking pan and pour in sufficient warm water to reach halfway up sides of dish. Bake at 180C for 50 min or possibly till custard is just set.
6. Serve pudding hot or possibly at room temperature with cream, if you like.

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