| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Dessert | 10 | Servings |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 4 | Eggs; beaten | |
| 2 1/2 | c | Milk |
| 3/4 | c | Sugar |
| 2 | tb | Lemon juice |
| 8 | c | French bread cubes; 1/2-inch |
| 2 | c | Fresh blueberries |
| 2 | Eggs | |
| 2 | tb | Sugar |
| 1 | ds | Salt |
| 1 | c | Milk; scalded |
| 1/2 | ts | Vanilla extract |
| 1/2 | ts | Grated lemon rind |
INSTRUCTIONS
CUSTARD SAUCE Melt butter in a 13x9x2-inch baking dish; set aside. Combine next 4 ingredients in a large bowl; beat well. Add bread cubes, and let stand 5 minutes. Fold in blueberries and lemon rind; spoon into prepared dish. Bake at 350 degrees for 35 minutes or until lightly browned and puffed. Serve warm with Custard Sauce. Yields 10 servings. CUSTARD SAUCE: Combine eggs, sugar, and salt in top of a double boiler, beating well. Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly. Bring water in bottom of double boiler to a boil. Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens. Cool slightly. Add vanilla and lemon peel. Yields 1-1/3 cup. SOUTHERN LIVING ELTON DARBY TUNICA, MS From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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