-
1
1. Preheat the oven to 325 degrees F. Combine the milk, cream,
-
2
vanilla (bean and scrapings), 4 mint sprigs, and lemon zest in a
-
3
small saucepan and bring to a boil over medium heat. Remove from
-
4
the heat, stir in the sugar and gelatin, and let set for 3 minutes.
-
5
Remove the mint and vanilla bean.
-
6
2. Place a baking cup 3 inches in diameter and 1-1/2 inches deep
-
7
top side down on the center of a slice of bread to cut out a disk
-
8
the size of cup. Discard the bread trimmings and set the bread disk
-
9
aside. Repeat with the remaining 3 bread slices.
-
10
3. Fill 4 baking cups halfway with blueberries. Pour the warm milk
-
11
mixture over the blueberries to fill each cup 3/4 full. Place 1
-
12
bread disk in each cup over the blueberry mixture. Transfer to the
-
13
oven and bake for 20 to 25 minutes (the custard should not be
-
14
completely set). Turn on the broiler and broil until the bread is
-
15
nicely toasted. Remove from oven and set aside to cool. Refrigerate
-
16
for several hours before serving.
-
17
To Serve:
-
18
To unmold, run a small blade around the side of each cup and invert
-
19
the blueberry bread pudding onto a dessert plate. Garnish with
-
20
reserved mint leaves.
