Isla's Blueberry Bread and Butter Pudding
Leftover baguettes, sliced
Butter, for spreading
Blueberry jam, for spreading
275 ml milk
60 ml double cream
50 g caster sugar
1 tsp vanilla extract
fresh blueberries (optional)
Butter the bread on both sides. Then spread the jam on one side of the bread.
Arrange a layer of buttered bread over the base of the baking dish. You may, if using, sprinkle the fresh blueberries or any dried fruits on top of the bread.
Next, in a glass measuring jug, measure out the milk and add the double cream. Stir in the caster sugar and vanilla extract, then whisk the eggs, first on their own in a small basin and then into the milk mixture. Pour the whole lot over the bread, sprinkle over some brown sugar and bake in the oven for 30-40 minutes.