Blueberry bread and butter pudding
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Adding blueberries, which are in season from May to October, transforms this dish from a traditional winter warmer to a summer treat.
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Serves: 4
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Skill level: Easy peasy
Ingredients
Add a pinch of nutmeg and/or cinnamon to give your pudding a bit of spice.
- 6-8 medium thick slices of bloomer loaf cut into small squares (crusts left on)
- 70g/2½ oz melted butter
- 250g/9oz blueberries
- 4 medium eggs
- 425ml/¾ pint milk
- 1 tsp vanilla essence
- 4 tbsp caster sugar (reserve 1 for sprinkling on top)
- 25g/1oz flaked almonds
Method
- Preheat the oven to 190°C (375°F, gas mark 5).
- Place bread on a baking tray and drizzle with melted butter- cook for 10 mins until lightly browned.
- Beat together the eggs, milk, vanilla and sugar.
- 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.
- Bake for about 40 minutes until golden brown and lightly set. Serve hot with Greek yogurt.
Nutritional information per portion
- Calories 497(kcal)
- Fat 26.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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