Friday, 20 November 2009

Isla's Blueberry Bread and Butter Pudding

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
3 eggs
1 tsp vanilla extract

Brown sugar
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.

Serve warm.