Blueberry Bread and Butter Pudding

Recipe courtesy of the Flour Advisory Bureau.

Recipe Ingredients:

8 slices crusty white bread, cut into small squares
4 tablespoons butter, melted
1 cup fresh blueberries
4 medium eggs
1 3/4 cups milk
1 teaspoon vanilla extract
4 tablespoons granulated sugar - divided use
2 tablespoons slivered almonds

Cooking Directions:

1. Preheat the oven to 375°F (190°C).
2. Place bread on a baking tray and drizzle with melted butter. Cook 10 minutes until lightly browned.
3. Beat together the eggs, milk, vanilla extract and sugar.
4. Place the bread in a lightly greased shallow oven-proof dish with the blueberries, pour egg mixture over bread.
5. Sprinkle with slivered almonds and remaining sugar and allow to stand 30 minutes so the egg mixture will soak into the bread.
6. Bake about 40 minutes until golden brown and lightly set. Serve hot with whipped cream, cream fresh or yogurt.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 497; Total Fat: 26g; Saturated Fat: 12g; Total Carbs: 52g; Fiber: 3g; Sugar: 31g; Sodium: 1200mg.

Recipe and photograph courtesy of the Flour Advisory Bureau.