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, .