4 large eggs
1 1/2 cups whole milk
3/4 cup E&V Meyer Lemon Pear Marmalade
1/3 cup sugar
6 cups bread cubes, Pugliese or French
2 cups blueberries, fresh or frozen
Preparation & Cooking Instructions:
Whisk together eggs, milk, E&V Meyer Lemon Pear Marmalade
in a large bowl. Add bread cubes and gently fold in until well incorporated.
Cover and refrigerate for 30 minutes, or up to 3 hours.
Preheat oven to 350 degrees. Grease an 8"x8" glass baking dish.
Place half of the bread mixture in dish and evenly spread a layer 1 cup of
blueberries. Place the remainder of bread mixture on blueberries and
sprinkle another cup of blueberries on top. Cover with foil and bake for 15
minutes. Uncover and bake an additional 40 to 45 minutes or until pudding
is set. Serves 9