• 3 cups bread cubes, crusts removed
  • 4 cups scalded milk
  • 3/4 cup white sugar
  • 1 tablespoon butter
  • 4 eggs lightly beaten
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3 cups frozen Wild Blueberries
  • 1/3 cup white sugar
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 1/4 cup water

Pudding: Preheat oven to 350°F. Butter an 8×8-inch glass baking dish. Soak bread in hot milk for 5 minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt eggs, and vanilla. Pour into baking dish.

Line the bottom of large roasting pan with damp kitchen towel. Place glass dish on towel and fill roasting pan with hot water. Place on oven rack and bake for 60 minutes. Remove from water bath and cool. (Best served warm.)

Sauce: Cook Wild Blueberries, sugar, lemon juice and zest in saucepan just until sugar is dissolved and berries are hot. Mix cornstarch in 1/4 cup water until well blended and stir into hot mixture. Cook until sauce is slightly thickened. 2-3 minutes. Remove from heat. Serve warm over bread pudding. Serves 6.


370 calories, 9g fat, 450mg sodium, 64g carbohydrates, 3g fiber, 11g protein, 169mg cholesterol