| 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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