SWEET RECIPE OF THE MONTH

BLUEBERRY BREAD PUDDING

6 mini pain au lait or 4 slices thick sweet bread
250g/9oz blueberries or blackberries
3 eggs
425ml/¾ pint milk
1 tsp vanilla essence
3 tbsp sugar
25g/1oz flaked almonds

Method
1. Preheat oven to 190C/375F/Gas 5.
2. Cut bread into chunks, place on a baking sheet and bake in the oven for about 10 minutes until lightly browned. Cool.
3. Beat together the eggs, milk, vanilla essence and sugar.
4. Place the toasted cubes and blueberries in a buttered shallow ovenproof dish and pour over the egg mixture. Sprinkle with the flaked almonds and leave for 30 minutes before baking.
5. Bake for about 30 minutes until golden brown and lightly set.
6. Serve hot with Greek yoghurt, ice cream or fresh cream.