Blueberry Pudding Jam Custard Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
• In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
• Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.

Steps:

• 1. Preheat the oven to 200C/390F.
• 2. Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
• 3. Meanwhile, beat all the egg yolks for the custard in a bowl.
• 4. Add the coconut milk, honey/maple syrup and vanilla for the custard to a saucepan and heat gently over a medium heat until warm, but not boiling.
• 5. Whisk the egg and flour for the puddings together and then slowly add the almond milk, add the mixture to the muffin tins, then drop 3-4 blueberries into each pudding. Bake in the oven for 10 minutes.
• 6. Add the beaten egg yolks to the custard pan and stir continuously until everything is combined, then turn down to a low heat for another 15 minutes until thickened, whisking occasionally.
• 7. Once everything is ready - add the toppings of your choice and enjoy!

Steps:

• Preheat the oven to 200C/390°F.
• Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
• Meanwhile, beat all the egg yolks for the custard in a bowl.
• Add the coconut milk, honey/maple syrup and vanilla for the custard to a saucepan and heat gently over a medium heat until warm, but not boiling.
• Whisk the egg and flour for the puddings together and then slowly add the almond milk, add the mixture to the muffin tins, then drop 3-4 blueberries into each pudding. Bake in the oven for 10 minutes.
• Add the beaten egg yolks to the custard pan and stir continuously until everything is combined, then turn down to a low heat for another 15 minutes until thickened, whisking occasionally.
• Once everything is ready - add the toppings of your choice and enjoy!

Steps:

• Preheat oven to 350 and grease a 9-inch pie plate.
• Place blueberries in medium bowl.
• Combine 1/4 cup of the brown sugar and 1 Tbsp.
• of the flour; toss with blueberries to coat.
• Spoon mixture into pie plate.
• In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
• Mix in remaining 1/2 cup brown sugar.
• Add milk, egg, lemon peel and vanilla, and blend well.
• Pour batter over blueberry mixture.
• Bake until firm and golden brown, about 55 minutes.
• Cool at least 10 minutes before serving.
• Top with whipped topping if desired.

Steps:

• Heat oven to 350°F. Grease 13x9-inch (3-quart) glass or ceramic baking dish with cinnamon sugar butter spread.
• 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.
• Cut sandwiches into triangles; arrange points up in baking dish.
• 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.
• Sprinkle blueberries over top of bread pudding.
• 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.

Steps:

• Spread half the blueberry pie filling onto bottom of crust.
• Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
• Refrigerate 3 hours or until firm.

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.