Blueberry Bread-and-Butter Pudding

 

Land o’Lakes Cinnamon Sugar Butter Spread™ for greasing dish

1/2

cup Land O Lakes® cinnamon sugar butter spread (from 6.5-oz container)

1

loaf (1 lb) firm white bread

1/2

cup blueberry jam or preserves

6

eggs

2 1/2

cups half-and-half

1/3

cup honey

Grated peel from 1 lemon (2 to 3 teaspoons)

2

teaspoons vanilla

1/2

teaspoon salt

1

cup fresh blueberries

• 1 Heat oven to 350ºF. Grease 13x9-inch (3-quart) glass or ceramic baking dish with cinnamon sugar butter spread.
• 2 Using the 1/2 cup cinnamon sugar butter spread, spread about 1/2 tablespoon butter spread on 1 slice of bread. Spread about 1/2 tablespoon blueberry jam on another slice of bread. Sandwich slices together. Continue to make sandwiches until you have used the entire loaf.
• 3 Cut sandwiches into triangles; arrange points up in baking dish.
• 4 In medium bowl, beat eggs, half-and-half, honey, lemon peel, vanilla and salt with whisk until well blended. Pour custard mixture over sandwich triangles in dish. Let soak 15 minutes.
• 5 Sprinkle blueberries over top of bread pudding.
• 6 Bake 50 to 60 minutes or until custard has set and toast points are golden brown. Cool slightly. Serve with additional cinnamon sugar butter spread.