| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 6 | servings | ||
INGREDIENTS
| 4 | sl | White Bread; crusts trimmed |
| 2 | tb | Butter or Margarine; softened |
| 1 1/2 | c | Fresh Blueberries |
| 1 | ts | Cinnamon |
| 2 | c | Milk |
| 1/2 | c | Granulated Sugar |
| 3 | lg | Eggs; lightly beaten |
| 1 | ts | Vanilla Extract |
INSTRUCTIONS
Pre-heat oven to 350-F degrees. Spread one side of each trimmed white bread slice with butter. Cut each slice into 4 squares. Arrange in a lightly buttered 8-inch square baking dish with the buttered sides of the bread facing up. Sprinkle the bread with the blueberries and cinnamon. In a saucepan over medium heat, heat the milk and sugar until warmed through, but do not bring to a boil. Stir until the sugar dissolves. Whisk together the warm milk mixture with the eggs and vanilla, being careful to temper the eggs a bit before blending. Pour the custard over the blueberries. Set the baking dish in a larger pan, and add enough hot water to produce a 1-inch-deep bath. Bake for 45 to 60 minutes, or until a knife blade inserted near the center comes out clean. Remove the custard from the water bath and cool 10 minutes before serving; or chill to serve later. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Jun 24, 1999, converted by MM_Buster v2.0l.
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