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Pudding: Blueberry Summer Pudding




Source of Recipe


U.S. Highbush Blueberry Council


List of Ingredients




3½ cups fresh blueberries
¾ cup sugar
2 teaspoons orange juice
3 tablespoons butter, softened
6 to 9 slices firm white sandwich bread, crusts removed
Whipped cream or vanilla ice cream, if desired



Recipe



Line a loaf pan (about 8¼-by-4½-by-2½-inch) with plastic wrap. In a medium-sized saucepan, combine blueberries, sugar and orange juice. Over medium heat, bring to a boil; cook until berries release their juices, about 5 minutes; cool.

Meanwhile, spread butter on one side of each bread slice. Line the bottom of the pan with some of the bread slices, butter side down, trimming to fit. Spoon half of the fruit over the bread. Repeat layers of bread and fruit one more time; finish with a layer of bread. Cover with plastic wrap; refrigerate 8 to 24 hours, until bread has absorbed blueberry juice.

Remove plastic wrap on top. To prevent sticking, run a thin knife between the plastic wrap and the pan. Place a large serving plate on top of the pudding; invert; remove plastic wrap from the pudding.

To serve, use a serrated knife to cut in thick slices. Serve with whipped cream or vanilla ice cream if desired.

Makes 6 servings.

Nutrition information per serving: 275 cal., 7 g fat, 3 g pro., 52 g carbo.