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
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.
Yields
6 servings