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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/38350/full/38350/ginger-molasses-bread-pudding-with-blueberries/ <br /><br /> <b>Ginger-Molasses Bread Pudding with Blueberries</b> <br /> Monday, June 15, 2009 | by <br /><br /><p>Serves 6<br /><br />11⁄2 cups milk<br />2 eggs<br />1⁄8 cup blackstrap molasses<br />1⁄3 cup sugar<br />1 small piece ginger, peeled and minced<br />1⁄2 baguette (ideally stale), cut into cubes<br />1⁄2 cup fresh blueberries<br />2 Tbs. unsalted butter, plus more to grease the pan<br />powdered sugar for garnish<br /><br /><br />Preheat oven to 400 degrees. Grease an 8-inch pie plate with butter.<br /><br />In a medium bowl, whisk together milk, eggs and molasses. Gently stir in sugar and ginger until well incorporated. Add bread and allow to soak for 5-10 minutes, until most of the liquid has been absorbed.<br /><br />Use a spatula to scrape the bread mixture into the greased pie plate. Sprinkle with the blueberries and dot with butter. Bake for 20-22 minutes or until crisp on the outside and soft on the inside.<br /><br />Allow to cool for 5-10 minutes before dusting with powdered sugar and serving.</p> <p>(Gabi Moscowitz)</p>

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