Title: Downeast Blueberry Bread Pudding
Categories: Dessert Fruit
Yield: 6 Servings
| 2 | tb | Sugar-or use equivalent sweetener amount |
| 1 | tb | Cornstarch |
| 10 | pk | Diatetic sweetener |
| 1 | pt | Fresh blueberries, sorted and stemmed |
| 1 | ts | Lemon juice, fresh |
| 4 | | Slices stale white bread |
| 1 1/2 | tb | Margarine, room temperature |
| 1/2 | c | Evaporated skimmed milk |
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 mixutre,
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
350 F 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. Makes 6
servings.