Yield: 10 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter or margarine |
4 \N | Eggs; beaten |
2½ cup | Milk |
¾ cup | Sugar |
2 tablespoons | Lemon juice |
8 cups | French bread cubes; 1/2-inch |
2 cups | Fresh blueberries |
2 \N | Eggs |
2 tablespoons | Sugar |
1 dash | Salt |
1 cup | Milk; scalded |
½ teaspoon | Vanilla extract |
½ teaspoon | Grated lemon rind |
CUSTARD SAUCE
Melt butter in a 13x9x2-inch baking dish; set aside.
Combine next 4 ingredients in a large bowl; beat well. Add bread cubes, and let stand 5 minutes. Fold in blueberries and lemon rind; spoon into prepared dish. Bake at 350 degrees for 35 minutes or until lightly browned and puffed. Serve warm with Custard Sauce. Yields 10 servings.
CUSTARD SAUCE: Combine eggs, sugar, and salt in top of a double boiler, beating well. Gradually stir about ½ cup milk into egg mixture; add remaining milk, stirring constantly.
Bring water in bottom of double boiler to a boil. Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens. Cool slightly. Add vanilla and lemon peel. Yields 1-⅓ cup.
SOUTHERN LIVING
ELTON DARBY
TUNICA, MS
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .