Blueberry "Bread And Butter" Pudding - cooking recipe

Ingredients

1 teaspoon vegetable oil, for greasing
10 slices danish white bread
150 g fruit jam, such as blueberry or 150 g blackberries
1 (150 g) pack blueberries
1/2 lemon, zested
4 eggs
560 ml soya milk
3 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
dairy-free cream or dairy-free ice cream, to serve

Preparation

Preheat the oven to gas 5, 190C, fan 170°C Grease a 1l ovenproof dish.
Spread each slice of bread with the jam, then cut each slice in half to make triangles. Arrange the bread triangles in the baking dish, in 2 lines, jam side down, scattering with the blueberries and lemon zest as you go.
Whisk together the eggs, milk, honey, vanilla, and cinnamon. Pour half of this custard mixture over the bread and allow it to soak in for 10-15 minutes. Pour over the remaining custard just before baking.
Bake for 25-30 minutes, or until golden brown and puffed up. Serve with dairy-free cream or ice cream, if you like.