Blueberry Bread Pudding With Custard Sauce

• Pudding
• 2 tablespoons butter or 2 tablespoons margarine
• 4 eggs, beaten
• 2 1/2 cups milk
• 3/4 cup sugar
• 2 tablespoons lemon juice
• 8 cups French bread cubes (1/2-inch)
• 2 cups fresh blueberries
• 1 teaspoon grated fresh lemon rind
• Custard Sauce
• 2 eggs
• 2 tablespoons sugar
• 1 dash salt
• 1 cup milk, scalded
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon grated fresh lemon rind

1. Pudding: Melt butter in a 13x9x2-inch baking dish; set aside.
2. Combine next 4 ingredients in a large bowl; beat well.
3. Add bread cubes, and let stand 5 minutes.
4. Fold in blueberries and lemon rind; spoon into prepared dish.
5. Bake at 350* for 35 minutes or until lightly browned and puffed.
6. Serve warm with Custard Sauce.
7. Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.
8. Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly.
9. Bring water in bottom of double boiler to a boil.
10. Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens.
11. Cool slightly.
12. Add vanilla and lemon rind.
13. Yield: 1 1/3 cups.

butter, eggs, milk, sugar, lemon juice, bread, fresh blueberries, lemon rind, custard sauce, eggs, sugar, salt, milk, vanilla extract, lemon rind

Taken from www.food.com/recipe/blueberry-bread-pudding-with-custard-sauce-45614 (may not work)