Blueberry& lemon bread-and-butter pudding

 
                 BLUEBERRY & LEMON BREAD-AND-BUTTER PUDDING
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    White bread slices
   60       g            Unsalted butter, softened
  400       g            Blueberries
    2       c            Milk
      1/3   c            Lemon juice,freshly squeezed
                         -strained
    3                    Eggs, lightly beaten
      3/4   c            Caster sugar
    3       tb           Cointreau
      1/2   c            Orange marmalade
                         Cream, to serve
 
   Spread bread with butter and arrange 4 slices, trimming as necessary,
   butter side down, over the base of a buttered 6-cup ovenproof dish.
   Sprinkle half the blueberries over the bread, top with another 4
   slices of bread and remaining blueberries.  Cut each remaining bread
   slice into 3 strips and arrange in a lattice pattern over the
   blueberries.
   
   Whisk together the milk, lemon juice, eggs, sugar, 1 tablespoon of
   Cointreau and a pinch of salt in a bowl.  Pour evenly over bread in
   dish, cover and stand at room temperature for 1 hour, or chill
   overnight.
   
   Heat marmalade with remaining Cointreau in a small saucepan over
   medium heat until melted and well combined.  Brush over surface of
   pudding.
   
   Place the dish in a baking pan and pour in enough hot water to reach
   halfway up sides of dish.  Bake at 180C for 50 minutes or until
   custard is just set.
   
   Serve pudding warm or at room temperature with cream, if desired.
   
   Source:  Australian Gourmet Traveller magazine Posted by: Mike Kear
  
 
 
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