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Michigan Blueberry Pudding Recipe

by CookEatShare Cookbook

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

1. 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.
2. 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.
3. Bake for 15 min at 350 degrees. Remove from oven. Refrigerateovernight.
4. 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.
5. Makes 8 servings.

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