Michigan Blueberry Pudding

In a saucepan, combine the berries and sugar. Place over medium to lowheat. Stir until berries cook into a sauce, about 15 minutes. Butter a 9-by5-by-3-inch loaf panTrim edges from the bread. Butter the bread generously only on one side.

Spoon a little of the sauce into the bottom of the loaf pan. Top with twoslices of bread, fitting them so they cover the entire bottom of the pan.

Spoon blueberry sauce over, using about 1/3 cupful to cover each slice ofbread. Top with two more slices of bread. Repeat until all the bread andblueberry sauce is used up, ending with blueberry sauce. Cover. Bake for 15minutes at 350ƒ FRemove from oven, chill overnight.

To serve, run knife around edges of the pan to loosen. Invert onto a plate.

Cut into slices. Serve with whipped cream spooned over each slice. Garnishwith additional berries, if desired