Downeast Blueberry Bread Pudding

Yields:	6 servings
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

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Ingredients

2	tablespoons	sugar
1	tablespoon	cornstarch
10	each	artifical sweetener	packs
1	pint	blueberries	sorted, and stemmed
1	teaspoon	lemon juice	fresh
4	each	bread, white	slices, stale
1 1/2	tablespoons	margarine	room temperature
1/2	cup	milk, skim, evaporated

Directions

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.

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Member Review

Lanza's Lumaconi

I made the dish last night and found it to be a little fatty in the smell of the meat, even though I made it with a good grade of ground meat. I will try to do something different the next time I make this dish, as overall I enjoyed it and will try again. thanks for the dish.