Blueberry and Vanilla Bread Pudding
The traditional bread and butter pudding gets a makeover in this one using seasonal berries and vanilla.
- Heat oven to 160 degC. Lightly butter a deep-sided oven dish. Quarter bread slices(stale crusts cut off) to form triangles. Layer evenly into prepared dish, interspersing blueberries and chocolate bits between the layers of bread. Press down well.
- Place eggs, sugar, vanilla, milk and cream in a bowl and whisk lightly to combine. Pour liquid evenly over layers and leave to rest for 30 minutes, for bread to absorb liquid.
- Place pudding dish in a baking pan half-filled with warm water and bake for 40 to 50 minutes or until egg mixture is set. The pudding will inflate slightly when cooked, deflating again as it cools, so serve immediately, dusted with icing sugar.