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  • Blueberry Bread Pudding With Custard Sauce

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    Blueberry Bread Pudding With Custard Sauce
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. Butter or possibly margarine
    • 4 x Large eggs, beaten
    • 2 1/2 c. Lowfat milk
    • 3/4 c. Sugar
    • 2 Tbsp. Lemon juice
    • 8 c. French bread cubes, 1/2-inch
    • 2 c. Fresh blueberries
    • 2 x Large eggs
    • 2 Tbsp. Sugar
    • 1 dsh Salt
    • 1 c. Lowfat milk, scalded
    • 1/2 tsp Vanilla extract
    • 1/2 tsp Grated lemon rind

    Directions

    1. Heat butter in a 13x9x2-inch baking dish; set aside.
    2. Combine next 4 ingredients in a large bowl; beat well. Add in bread cubes, and let stand 5 min. Mix in blueberries and lemon rind; spoon into prepared dish. Bake at 350 degrees for 35 min or possibly till lightly browned and puffed. Serve hot with Custard Sauce.
    3. Yields 10 servings.
    4. CUSTARD SAUCE: Combine Large eggs, sugar, and salt in top of a double boiler, beating well. Gradually stir about 1/2 c. lowfat milk into egg mix; add in remaining lowfat milk, stirring constantly.
    5. Bring water in bottom of double boiler to a boil. Reduce heat to low; cook custard over warm water, stirring occasionally, about 15 min or possibly till mix thickens. Cold slightly. Add in vanilla and lemon peel.
    6. Yields 1-1/3cup.
    7. ELTON DARBY

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