Blueberry brioche pudding - country cooking

Yield: 4 servings

Measure Ingredient
3 tablespoons Butter, softened
4 \N Individual brioches (about 2 oz each) or 8 oz challah bread
1 cup Fresh or thawed frozen blueberries
2 cups Milk
4 larges Eggs
¼ cup Plus 1 T sugar
2 teaspoons Finely grated orange rind
1 teaspoon Vanilla extract

1. Heat oven to 325'F. Lightly butter four 8-oz custard cups or ramekins. Slice brioches crosswise into ½-inch thick slices.

Lightly butter each slice with remaining softened butter.

2. Divide brioche slices among custard cups, arranging them randomly upright and horizontal. Scatter ¼ C blueberries between and around brioche slices in each cup.

3. In medium-size bowl, beat together milk, eggs, ¼ C sugar, orange rind, and vanilla until well blended. Divide egg mixture evenly among custard cups, pouring it over brioche slices and berries. (Tops of brioche slices will not be covered by egg mixture.) Sprinkle remaining T sugar over each pudding.

4. Place puddings in 13 by 9-inch baking pan; pour hot water into pan to come halfway up sides of custard cups. Bake 35 to 40 minutes or until the brioche slices are toasted and each pudding is set around edges but slightly soft in center. Cool until warm before serving.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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