Although this recipe seems complicated there is a lot of passive time as the pudding soaks and steams. The result is the most delicious, berry packed, summer pudding that is both light and moist at the same time. Serve with ice cream or whipped cream.

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Wild Maine Blueberry Butter Summer Pudding

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Rating: 5
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Course

Desserts

Servings

Ingredients

• 1 Loaf Brioche Bread ends removed and sliced into 12 ½ inch slices
• 5 Ounces Wild Maine Blueberry Butter
• 3 Cups Mixed berries
• 4 Eggs
• 1 Cups Whole Milk
• 1 Teaspoon Vanilla
• 6 Tablespoon Sugar

Course Desserts Servings Ingredients 1 Loaf Brioche Bread ends removed and sliced into 12 ½ inch slices 5 Ounces Wild Maine Blueberry Butter 3 Cups Mixed berries 4 Eggs 1 Cups Whole Milk 1 Teaspoon Vanilla 6 Tablespoon Sugar

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Divide Wild Maine Blueberry Butter on 6 slices of bread and spread evenly.
2. Top each with another slice of bread to form sandwiches.

   
3. Slice each sandwich into ½ inch slices.
4. Line baking bowl with bread slices to form an even layer on bottom and sides of bowl, reserving 2 sandwiches.

   
5. Fill with berries.
6. Top with remaining slices to cover berries.
7. Mix eggs, milk, vanilla, and sugar.

   
8. Pour mixture over pudding and let sit for 3 hours, or overnight in refrigerator.
9. Place pudding in a steamer and steam for 2-3 hours until internal temperature reaches 180F.
10. Allow to cool and invert on serving platter
11. 

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