Blueberry & Lemon Bread-And-Butter Pudding

Directions

1. 1

   12 White bread slices 60 g Unsalted butter, softened 400 g Blueberries 2 c Milk 1/3 c Lemon juice,freshly squeezed -strained 3 Eggs, lightly

2. 2

   Sprinkle half the blueberries over the bread, top with another 4 slices of bread and remaining blueberries

3. 3

   Cut each remaining bread slice into 3 strips and arrange in a lattice pattern over the blueberries

4. 4

   Whisk together the milk, lemon juice, eggs, sugar, 1 tablespoon of Cointreau and a pinch of salt in a bowl

5. 5

   Pour evenly over bread in dish, cover and stand at room temperature for 1 hour, or chill overnight

6. 6

   Heat marmalade with remaining Cointreau in a small saucepan over medium heat until melted and well combined

7. 7

   Brush over surface of pudding

8. 8

   Place the dish in a baking pan and pour in enough hot water to reach halfway up sides of dish