By adding blueberries, which are in season from May to October, this dish can be transformed from a traditional winter warmer to a spring and summer treat.

Serves 4
Cals: 497
Fat: 26g

6- 8 medium thick slices of bloomer loaf cut into small squares (crusts left on)
70g/2 1/2oz melted butter
250g/9oz blueberries
4 medium eggs
425ml/3/4 pint milk
1 tsp vanilla essence
4 tbsp caster sugar (reserve 1 for sprinkling on top)
25g/1oz flaked almonds

1. Preheat the oven to 190°C/gas 5.
2. Place bread on a baking tray and drizzle with melted butter- cook for 10 mins until lightly browned.
3. Beat together the eggs, milk, vanilla and sugar.
4. Place the bread in a lightly greased shallow ovenproof dish with the blueberries, pour over the egg mixture. Sprinkle with flaked almonds and remaining sugar and allow to stand for about 30 mins so the egg mixture will soak into the bread.
5. Bake for about 40 minutes until golden brown and lightly set. Serve hot with Greek yogurt.

www.fabflour.co.uk.

Sound good? Try one of our other bread and butter pudding recipes below or take a look at our blueberries recipe page.

Traditional bread and butter pudding
Boozy bread and butter pudding
Vanilla croissant bread and butter pudding

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