When Land o’ Lakes asked me and several other talented bloggers to come up with a recipe featuring their new Cinnamon Sugar Butter Spread, I jumped at the chance. I knew exactly the recipe that would showcase the sweet and slightly spicy butter perfectly. This bread and butter pudding is made with bread and jam sandwiches, cut into triangles, then covered and soaked in an eggy custard. When baked, the tops of the triangles are crispy and toasty while the underneath is soft and creamy.
This bread pudding is a perfect vehicle for variations. It can be changed to match the occasion and season: raspberry jam with fresh raspberries, orange marmalade and fresh cranberries, ginger jam and a custard spiced with nutmeg and cinnamon are just a few that come to mind.
Here are the step by step directions for making my Blueberry Bread and Butter Pudding.
First, Preheat your oven to 350º. Grease a 9x13 casserole dish with Land o’Lakes® Cinnamon Sugar Butter Spread™.
Spread butter on a piece of bread. Spread blueberry jam on another piece of bread. Sandwich together. Continue to make sandwiches until you have used the entire loaf.
Cut the sandwiches into triangles. Arrange the sandwiches with the points up in the casserole dish.
Whisk together the eggs, half-and-half, honey, vanilla extract, lemon zest, and salt.
Pour the custard over the bread and butter sandwiches. Let the custard soak for 15 minutes. Sprinkle the fresh blueberries over the top of the bread pudding.
Bake for 50 to 60 minutes, or until the custard has set and the toast points are golden brown.
Cool slightly and serve with additional Land o’Lakes Cinnamon Sugar Butter Spread.