John Tlumacki /Globe staff/file
Serves 6
Slump is one of many old-fashioned bread puddings, this one made with simmered blueberries layered with challah, brioche, or other tender, eggy bread.
| ¼ | cup (½ stick) unsalted butter, melted |
| 3 | pints fresh blueberries, picked over |
| ½ | cup sugar |
| Grated rind and juice of 1 lemon | |
| 3 | tablespoons water |
| 12 | slices challah, brioche, or other tender, eggy white bread |
| Extra sugar (for sprinkling) |
1. Set the oven at 375 degrees. Using some of the butter, butter a deep 3-quart baking dish.
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2. In a saucepan over medium heat, combine the blueberries, sugar, lemon rind and juice, and water. Cook, stirring often, for 5 minutes or until some berries collapse.
3. With a brush, dab butter on one side of each slice of bread. Layer the berries and bread, beginning and ending with berries, in the dish. Press down on the bread with a spoon to submerge it. On the top layer, overlap the remaining bread, buttered sides up, to form a pattern. Sprinkle the top generously with sugar.
4. Bake the slump for 25 minutes or until the top is golden (watch the bread carefully so it does not burn). Cool for 10 minutes. Serve with vanilla ice cream. Sheryl Julian