With the exception of Famous Dave’s bread pudding, this recipe might be the best possible solution to the fact that you have yet another half loaf of bread in your bread box getting staler by the minute.
I did use a can of blueberry pie filling, but I topped it with a few wild berries for interest. They were frozen. It still worked out.
And have I mentioned custard to you yet? Despite rarely eating it while in England, I found myself getting a little homesick for it, so I whipped a batch together for the topping. You know, as a break from all the whipped cream/regular cream/hard sauce/icing I have been topping my fruit desserts with recently. It’s likely that many of you are thinking, “Why would you wreck the natural sweetness of a fruit dessert with such exorbitant richness??” And I say again to you, “There is nothing too rich for me.”
Wild Berry Betty
Adapted from All Things Frugal
2 cups berries, fresh or frozen
1/4 cup granulated sugar
juice of 1 lemon
4 cups bread cubes, about 1/2 inch square
1/3 cup firmly packed brown sugar
1 teaspoon cinnamon
In a large bowl, combine the blueberries, white sugar and lemon juice. In another bowl, combine the bread cubes, brown sugar, and cinnamon. Fill an 8- or 9-inch square metal baking pan by alternating the two mixtures, starting with half the blueberries, then half the bread cubes, and so on. Bake at 350 degrees for about 30 minutes.
Adapted from eHow.com
2 cups milk
3 large eggs
1/3 cup sugar
Heat the milk for 2 or 3 minutes in the microwave. Whisk the eggs until smooth and add them to the milk.
Add the sugar, salt and vanilla. Stir that into the milk and egg mixture until dissolved.
Run the whole mixture through a strainer and stir again. Serve as desired.