Blueberry Bread Pudding
In recent years I have been able to occasionally get wild low-bush blueberries from Canada. They are so much nicer than the usual grocery store blueberries.
4 cups (1 quart?--big basket) fresh blueberries
2 tablespoon lemon juice
1 cup sugar
1 tablespoon vanilla
ground cinnamon (about a teaspoon)
butter (about a cube)
Pick over berries removing stems and other bits, rinse thoroughly.
Bring berries and sugar and lemon to a boil, cook five minutes then lift out the berries with a slotted spoon and set aside. Continue cooking the syrupy part about 10 minutes more (I usually add a big piece of the lemon peel for this part then remove it before the next step). Then dump the berries back in and remove from heat. Stir in vanilla. Taste and add more sugar or lemon juice if desired.
Butter loaf tin. Then butter 6 slices Pepperidge farm or any homemade-type white bread. Place 2 slices in bottom of loaf tin, sprinkle with cinnamon, ladle berry mixture on. Repeat layers until full.
Cover and chill thoroughly. Serve slices with heavy cream or vanilla ice cream.