Old fashioned, comforting and almost effortless to fix. This creamy pudding is perfect for winter evenings, but some folks love it cold for breakfast.
1 can Oregon Fruit Blueberries, drained
4 slices white bread
2 tablespoon butter or margarine, softened
1 teaspoon ground cinnamon
2 cup milk
1/2 cup sugar
3 eggs, beaten
1 teaspoon vanilla
Trim crusts from bread and spread one side with butter. Cut each slice into 4 squares.
Arrange in lightly buttered 8 inch square baking dish with buttered side up. Sprinkle with blueberries and cinnamon.
Heat milk and sugar until warm; do not boil. Stir until sugar dissolves.
Combine warm milk mixture, eggs and vanilla; pour over blueberries.
Set dish in larger pan, then add hot water to depth of 1 inch.
Bake at 350 degrees for 45 - 60 minutes or until knife blade inserted near center comes out clean.
Remove custard from water and cool 10 minutes or chill before serving.
Makes 6 servings.
Nutritional analysis per serving:
8.1 Grams pro.
9.0 Grams fat (31% from fat)
37.3 Grams carb.
123 Mg. Chol.
1.5 Grams fiber
220 mg. Sod.