Blueberry Bread & Butter Pudding. #Lovesit.

They call this Blueberry French toast.
I call it a delicious bread and butter pudding.
If you don’t have a loaf of brioche or panettone you can use a loaf of white bread instead.
You could actually ditch the cream and just use milk. Then have it for breakfast.
It’s adulterated from a recipe I found here at The Sugar Hit.

You need for one big tray:

1 loaf brioche
4 eggs
1/4 cup caster sugar
2 tsp vanilla extract
2 cup milk or 1 cup milk and I cup cream
1 punnet fresh blueberries or any other berry, or even sliced apples or pears would be lovely. You could even do a banana version.

•    Slip into Celine Slip dress.
•    Pull on Prada pumps.
•    The day before or at least 4 hours before you want to eat, slice the bread into thick-ish pieces. About the size of your muffin top.
•    Arrange slices chicly in a shallow baking dish.
•    Whisk together the eggs, sugar, vanilla and milk in a large bowl and pour evenly over the bread.
•    Scatter over the blueberries and then cover with plastic wrap and place in the fridge overnight.
•    To bake turn the oven on to 180°C, no need to preheat.
•    Remove the plastic – always a good idea because when it melts it can get stuck in your teeth – lol- and place in the oven.
•    Bake for 35 minutes, or until golden brown as an Hermes bag and puffed up – as you will be after eating it.
•    NB it’s cooked when there is no liquid in the centre (stab a knife in to check if you need to).
•    Serve the bread and butter pudding hot with a drizzle of honey and a spoonful of yoghurt, cream.
•    Accessorise with more chic blueberries.
•    You can add spices, like a pinch of nutmeg or cinnamon, different nuts or even a scattering of poppy seeds for more joosh.
•    Yum.