12 White bread slices
60 g Unsalted butter, softened
400 g Blueberries
2 c Milk
1/3 c Lemon juice,freshly squeezed
-strained
3 Eggs, lightly beaten
3/4 c Caster sugar
3 tb Cointreau
1/2 c Orange marmalade
Cream, to serve
Spread bread with butter and arrange 4 slices, trimming as necessary,
butter side down, over the base of a buttered 6-cup 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 milk, lemon juice, eggs, sugar, 1 tablespoon of
Cointreau and a pinch of salt in a bowl. Pour evenly over bread in
dish, cover and stand at room temperature for 1 hour, or chill
overnight.
Heat marmalade with remaining Cointreau in a small saucepan over
medium heat until melted and well combined. Brush over surface of
pudding.
Place the dish in a baking pan and pour in enough hot water to reach
halfway up sides of dish. Bake at 180C for 50 minutes or until
custard is just set.
Serve pudding warm or at room temperature with cream, if desired.
Yields
1 Servings