Blueberry Bread and Butter Pudding

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Blueberry Bread and Butter Pudding


By Monish Gujral Published: November 17, 2013

  • Yield: 1 Plate (04 Servings)
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins



  1. Spread butter evenly on all the bread slices
  2. In a pan, heat milk and add sugar. Remove from heat and then add beaten egg and baking powder
  3. Layer an oven-proof glass dish with four bread slices. Add blueberries. Pour half the quantity of milk.Repeat the process with other half, so all the slices of bread are submerged in milk
  4. Preheat the oven to 180 degree C
  5. Put the glass dish in the oven for 25 minutes. Keep checking to ensure that the pudding is moist and not completely dry
  6. Serve hot immediately

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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