An Elegant Cocktail Party
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Huckleberry Bread and Butter Pudding
Serves 8
12 slices white bread
½ cup butter, softened
3 eggs, beaten lightly
1 cup milk
1 cup heavy cream
4 tbsp. lemon juice
½ cup sugar
2 tbsp. Grand Marnier
¼ tsp. nutmeg
½ tsp. vanilla
Pinch salt
1 cup frozen blueberries
1. Line an 8 X 8-in. baking dish with aluminum foil, spray with pan coating.
2. Evenly spread the bread with butter, reserve.
3. In a small bowl whisk the eggs, milk, cream, lemon juice, sugar, Grand Marnier, nutmeg, vanilla and salt.
4. Place prepared bread slices butter side down in pan, and evenly coat with half the blueberries.
5. Arrange four slices of bread on top of the blueberries, and add the remaining blueberries.
6. Cut remaining four slices of bread into triangles and place on top of blueberries.
7. Pour egg mixture over the bread, cover with aluminum foil and let bread soak for a minimum of 1 hour. This can be made and kept in the refrigerator overnight then baked the next day.
8. Preheat the oven to 325 F.
9. Place the pan, aluminum foil and all, in a larger baking pan.
10. Set pan inside oven, pour 1 pint of hot water or enough to fill half-way.
11. Bake for 1 hour until the custard is just set. Serve warm topped with whipped cream.
