Perfect for breakfast or brunch, our bread-and-butter pudding showcases the flavors of blueberry jam.
- 6 slices of white bread, thickly sliced
- 100g unsalted butter, softened
- 5 free range eggs
- 3 cups milk
- 1/3 cup caster sugar
- 1/4 tsp cinnamon
- 2 tsp vanilla extract
- 125g blueberries, plus extra 125g to scatter if desired
- icing sugar, to serve
- thickened cream, to serve
Preheat oven to 200°c/180°c fan-forced. Lightly grease a 1l-capacity ovenproof dish with 1/2 tbs of the butter.
Generously spread both sides of bread with remaining butter. Cover base of dish, overlapping slices to fit.
In a medium bowl, whisk eggs, milk, sugar, cinnamon and vanilla. Evenly cover bread with mixture and stand until mixture is almost completely absorbed.
Scatter over blueberries and bake for 40 minutes or until golden and custard is set. Dust with icing sugar and serve with cream.
TIP: you can replace blueberries with your favourite fruit; try banana, cherries or raspberries. You can use either fresh or frozen fruit in this recipe.
Recipe by: Woolworths