Michigan Blueberry Pudding Recipe
Servings: 6
Ingredients
- 4 c. fresh blueberries or possibly 1 (16 ounce.) pkg. frzn unsugared blueberries
- 3/4 to 1 c. granulated sugar
- 9 slices homemade style white bread
- 1/4 c. soft butter
- 1 c. slightly sweetened whipped cream
Directions
- In saucepan, combine the berries and sugar. Place over medium to low heat. Stir till berries cook into a sauce, about 15 min. Butter a 9x5x3 inch loaf pan. Trim edges from the bread. Butter the bread generously only on one side.
- Spoon a little of the sauce into the bottom of the loaf pan. Top with 2 slices of bread, fitting them so they cover the entire bottom of the pan. Spoon blueberry sauce over, using about 1/3 cupful to top each slice of bread. Top with 2 more slices of bread. Repeat till all the bread and blueberry sauce is used up, ending with the sauce. Cover.
- Bake for 15 min at 350 degrees. Remove from oven. Refrigerateovernight.
- To serve, run knife around edges of the pan to loosen. Invert onto a plate. Cut into slices. Serve with whipped cream spooned over each slice. Garnish with more blueberries, if you like.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 6 servings | |
| Calories 303 | |
| Calories from Fat 135 | 45% |
| Total Fat 15.38g | 19% |
| Saturated Fat 9.49g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 63mg | 3% |
| Potassium 90mg | 3% |
| Total Carbs 43.31g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 38.5g | 26% |
| Protein 1.18g | 2% |
