Recipe - Blueberry And Lemon Bread-And-Butter Pudding

12 White bread slices
60 g Unsalted butter, softened
400 g Blueberries
2 cup Milk
1/3 cup Lemon juice,freshly squeezed
strained
3 Eggs, lightly beaten
Three fourths cup Caster sugar
3 tablespoon Cointreau
One half cup Orange marmalade
Cream, to serve

Spread bread with butter and arrange 4 slices, trimming as necessary,
butter side down, over the base of a buttered 6cup ovenproof dish.
Sprinkle half the blueberries over the bread, top with another 4 slices of
bread and remaining blueberries. Cut each remaining bread slice into 3
strips and arrange in a lattice pattern over the blueberries.

Whisk together the milk, lemon juice, eggs, sugar, 1 tablespoon of
Cointreau and a pinch of salt in a bowl. Pour evenly over bread in dish,
cover and stand at room temperature for 1 hour, or chill overnight.

Heat marmalade with remaining Cointreau in a small saucepan over medium
heat until melted and well combined. Brush over surface of pudding.

Place the dish in a baking pan and pour in enough hot water to reach
halfway up sides of dish. Bake at 180C for 50 minutes or until custard is
just set.

Serve pudding warm or at room temperature with cream, if desired.

Source: Australian Gourmet Traveller magazine Posted by: Mike Kear

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini