Wednesday, January 21, 2009

Lemon-Blueberry Bread Pudding

Since I moved to Santa Cruz I am eating less and my bread started to get a few days old. My immediate reaction was to cook up a bread pudding for myself. I also had fresh blueberries in need of using and a couple of lemons that had been here a while. I made up a delicious bread pudding and ate it every night until it disappeared.

Butter an 8 inch square pyrex pan:

In a large bowl mix 3 eggs lightly, then add a pinch of salt, the juice of one large lemon, 1/2 teaspoon cinnamon, 3/4 cup sugar, and 3 cups milk. Mix well and add 10 or 12 slices of day-old bread, cut into small cubes. As this soaks up the liquid add 1 cup fresh blueberries and combine gently. Pour into the buttered dish and sprinkle the top with a few more berries and a little cinnamon. Bake at 350 degrees for about 40-45 minutes. Cook until a knife poked into the center comes out clean.

Eat while it is warm. I like a little cream or whipped cream over the top. It gets a little firmer as it cools. Keep in the refrigerator.