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Ingredients
- 12 x White bread slices
- 60 gm Unsalted butter, softened
- 400 gm Blueberries
- 2 c. Lowfat milk
- 1/3 c. Lemon juice,freshly squeezed strained
- 3 x Large eggs, lightly beaten
- 3/4 c. Caster sugar
- 3 Tbsp. Cointreau
- 1/2 c. Orange marmalade Cream, to serve
Directions
- Spread bread with butter and arrange 4 slices, trimming as necessary, butter side down, over the base of a buttered 6-c. ovenproof dish.
- Sprinkle half the blueberries over the bread, top with another 4 slices of bread and remaining blueberries. Cut each remaining bread slice into 3 strips and arrange in a lattice pattern over the blueberries.
- Whisk together the lowfat milk, lemon juice, Large eggs, sugar, 1 Tbsp. of Cointreau and a healthy pinch of salt in a bowl. Pour proportionately over bread in dish, cover and stand at room temperature for 1 hour, or possibly refrigerateovernight.
- Heat marmalade with remaining Cointreau in a small saucepan over medium heat till melted and well combined. Brush over surface of pudding.
- Place the dish in a baking pan and pour in sufficient warm water to reach halfway up sides of dish. Bake at 180C for 50 min or possibly till custard is just set.
- Serve pudding hot or possibly at room temperature with cream, if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1157g | |
| Calories 1084 | |
| Calories from Fat 612 | 56% |
| Total Fat 69.35g | 87% |
| Saturated Fat 38.59g | 154% |
| Trans Fat 0.0g | |
| Cholesterol 779mg | 260% |
| Sodium 433mg | 18% |
| Potassium 1338mg | 38% |
| Total Carbs 87.61g | 23% |
| Dietary Fiber 9.4g | 31% |
| Sugars 66.35g | 44% |
| Protein 38.67g | 62% |
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