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| Home -> [Bakery, Desserts, Fruits, Pastry, Puddings & Custards] -> [Downeast blueberry bread pudding Recipe] |
Downeast blueberry bread pudding
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Bakery, Desserts, Fruits, Pastry, Puddings & Custards |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | Sugar-or use equivalent | | | -sweetener amount | | 1
| tbsp | Cornstarch | | 10
| pack | Diatetic sweetener | | 1
| pint | Fresh blueberries, sorted | | | - and stemmed | | 1
| tsp | Lemon juice, fresh | | 4
| | Slices stale white bread | | 1 1/2
| tbsp | Margarine, room temperature | | 1/2
| cup | Evaporated skimmed milk |
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Procedures:
| 1 | Combine the sugar, cornstarch and sweetener, pressing out all lumps. | | 2 | Dump the blueberries into a 6-cup shallow casserole that has been lightly sprayed with nonstick vegetable cooking spray. | | 3 | Dump in the sugar mixutre, add the lemon juice, and toss well to mix. | | 4 | With a potato masher, lightly mash the blueberries, set aside. | | 5 | Butter the bread,(with the margarine) lightly on one side, stack the slices and cut into ? cubes.dump into the casserole and toss well to mix. | | 6 | Bake the pudding uncovered in a moderate 350°F oven for 30 minutes, remove from oven, add the evaporated skim milk and stir well to mix. | | 7 | Return to to oven and bake uncovered for 15 minutes.serve warm, topped, if you like, by a little whole milk. | | 8 | Makes 6 servings. |
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