Eleanor Roosevelt's Recipe For Blueberry Pudding
Recipe: #25637
February 12, 2017
Categories: Desserts, Puddings, Blueberry, New England, Brunch Oven Bake, Vegetarian, Cobblers/Tarts, Kosher Dairy, more
"Summer Blueberry Pudding from maine from maine"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (164.5 g)
- Calories 326
- Total Fat - 7 g
- Saturated Fat - 3.5 g
- Cholesterol - 14 mg
- Sodium - 280.3 mg
- Total Carbohydrate - 61.6 g
- Dietary Fiber - 3.3 g
- Sugars - 33 g
- Protein - 5.9 g
- Calcium - 158.4 mg
- Iron - 2.3 mg
- Vitamin C - 7.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Pick over the blueberries and remove the stems.
Step 2
Rinse well, place in a heavy large saucepan, and stir in 1/4 cup water and the sugar.
Step 3
Bring to a boil and cook, uncovered, until the berries are slightly softened and the juices are released, about 10 minutes.
Step 4
Stir gently from time to time.
Step 5
Remove from the heat, cool slightly, and stir in the lemon juice.
Step 6
Spread the butter on the bread slices and sprinkle with the cinnamon.
Step 7
Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with some of the bread slices, trimming to form a tight fit.
Step 8
Spread 1/3 of the berries and juice evenly over the bread.
Step 9
Repeat to make 3 layers in all.
Step 10
Refrigerate for 6 to 8 hours.
Step 11
Spoon onto plates and serve with vanilla ice cream or whipped cream.
Tips
No special items needed.
1 Reviews
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