Downeast Blueberry Bread Pudding

Recipe Ingredients

2 tablespoons	30ml	Sugar-or use equivalent - sweetener amount
1 tablespoon	15ml	Cornstarch
10		Dietetic sweetener
1		Fresh blueberries - sorted
		And stemmed
1 teaspoon	5ml	Lemon juice - fresh
4		Stale white bread
1 1/2 tablespoons	22ml	Margarine - room temperature
1/2 cup	118ml	Evaporated skimmed milk

Recipe Instructions

Combine the sugar, cornstarch and sweetener, pressing out all lumps. Dump the blueberries into a 6-cup shallow casserole that has been lightly sprayed with nonstick vegetable cooking spray.

Dump in the sugar mixture, add the lemon juice, and toss well to mix. With a potato masher, lightly mash the blueberries, set aside. Butter the bread,(with the margarine) lightly on one side, stack the slices and cut into 1/2" cubes.

Dump into the casserole and toss well to mix. Bake the pudding uncovered in a moderate 350F oven for 30 minutes, remove from oven, add the evaporated skim milk and stir well to mix. Return to to oven and bake uncovered for 15 minutes.

Serve warm, topped, if you like, by a little whole milk.

Source:
Jeff Lichtman

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