The best delicious Down-east Blueberry Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Down-east Blueberry Bread Pudding recipe today!
Hello my friends, this Down-east Blueberry Bread Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Down-east Blueberry Bread Pudding is amazingly delicious, and addictive, everyone will be asking for more Down-east Blueberry Bread Pudding.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Down-east Blueberry Bread Pudding.
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-Della Masia-TXBG93A
2 tb Sugar-or use equivalent
-sweetener amount
1 tb Cornstarch
10 pk Diatetic sweetener
1 pt Fresh blueberries, sorted
– and stemmed
1 ts Lemon juice, fresh
4 Slices stale white bread
1 1/2 tb Margarine, room temperature
1/2 c Evaporated skimmed milk
Combine the sugar, cornstarch and sweetener, pressing out all lumps. Dump
the blueberries into a 6-cup shallow casserole that has been lightly
sprayed with nonstick vegetable cooking spray. Dump in the sugar mixutre,
add the lemon juice, and toss well to mix. With a potato masher, lightly
mash the blueberries, set aside. Butter the bread,(with the margarine)
lightly on one side, stack the slices and cut into 1/2″ cubes.Dump into the
casserole and toss well to mix. Bake the pudding uncovered in a moderate
350 F oven for 30 minutes, remove from oven, add the evaporated skim milk
and stir well to mix. Return to to oven and bake uncovered for 15
minutes.Serve warm, topped, if you like, by a little whole milk. Makes 6
servings.
From
Yields
6 Servings
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