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Categories:
butter eggs milk sugar lemon juice Bread fresh blueberries lemon rind custard sauce eggs sugar salt milk vanilla extract lemon rind
Viewed: 48 - Published at: 6 years agoIngredients
- Pudding
- 2 tablespoons butter or 2 tablespoons margarine
- 4 eggs, beaten
- 2 1/2 cups milk
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 8 cups French bread cubes (1/2-inch)
- 2 cups fresh blueberries
- 1 teaspoon grated fresh lemon rind
- Custard Sauce
- 2 eggs
- 2 tablespoons sugar
- 1 dash salt
- 1 cup milk, scalded
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon grated fresh lemon rind
Method
- Pudding: Melt butter in a 13x9x2-inch baking dish; set aside.
- Combine next 4 ingredients in a large bowl; beat well.
- Add bread cubes, and let stand 5 minutes.
- Fold in blueberries and lemon rind; spoon into prepared dish.
- Bake at 350* for 35 minutes or until lightly browned and puffed.
- Serve warm with Custard Sauce.
- Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.
- Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly.
- Bring water in bottom of double boiler to a boil.
- Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens.
- Cool slightly.
- Add vanilla and lemon rind.
- Yield: 1 1/3 cups.
