Blueberry and lemon bread-and-butter pudding
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Blueberry and lemon bread-and-butter pudding
  Lemon    Pudding  
Last updated 6/12/2012 1:09:21 AM. Recipe ID 36269. Report a problem with this recipe.
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      Title: Blueberry and lemon bread-and-butter pudding
 Categories: Desserts
      Yield: 1 Servings
 
     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.
  




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Recipe ID 36269 (Apr 03, 2005)

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