Blueberry bread pudding w/custard sauce

10 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter or margarine
4 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 Eggs
2 tablespoons Sugar
1 dash Salt
1 cup Milk; scalded
½ teaspoon Vanilla extract
½ teaspoon Grated lemon rind

Directions

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, .

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