Blueberry bread-and-butter pudding
Instructions:
-
This is a bread pudding in which the bread is left in whole slices and the fruit is layered between. The result tastes like blueberry pie.
- 8 thin slices white bread;
- 1⁄4 cup butter, at room temperature;
- 4 cups fresh or frozen unsugared blueberries;
- 1 cup sugar;
- 1 cup heavy cream, whipped.
- Preheat oven to 350 F. Butter a 11⁄2 -quart glass loaf pan.
- Trim crusts from bread. Butter each slice. Put blueberries and sugar into a saucepan. Simmer 15 minutes, stirring occasionally. Fit 2 slices of buttered bread in the bottom of the prepared pan. If necessary, cut slices to fit. Top with berries. Alternate layers of the berries and buttered bread, ending with a layer of the bread, until all is used.
- Cover and bake 15 minutes. Chill 4 hours or overnight.
- Before serving, unmold onto a serving plate. Spread with whipped cream and cut into slices.