Bread Pudding With Blueberry-Lemon Sauce

• 1/2 cup sugar
• 4 large eggs
• 2 cups whipping cream
• 2 cups milk
• 1 tablespoon grated lemon rind
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 (16 ounce) stale French bread (1 16 ounce loaf)
• 1 cup fresh blueberries or 1 cup frozen blueberries
• whipped cream (optional)
• Blueberry Lemon Sauce
• 1 teaspoon grated lemon rind
• 1/3 cup fresh lemon juice
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries

1. Cut bread into 2 inch cubes.
2. Beat sugar and eggs at medium speed with an electric mixer until fluffy.
3. Add whipping cream and next 4 ingredients, beating until blended.
4. Fold in bread cubes and blueberries; pour into a lightly greased 13x9-inch pan.
5. Let stand 10 minutes.
6. Bake at 375* for 40 to 45 minutes.
7. Cool in pan on a wire rack 5 minutes.
8. Serve with Blueberry Lemon Sauce and, if desired, whipped cream.
9. To prepare sauce; bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly.
10. Reduce heat; add blueberries, and simmer; stirring constantly; 3 to 5 minutes or until thickened.

sugar, eggs, whipping cream, milk, lemon rind, ground nutmeg, vanilla, bread, fresh blueberries, whipped cream, lemon sauce, lemon rind, lemon juice, sugar, cornstarch, fresh blueberries

Taken from www.food.com/recipe/bread-pudding-with-blueberry-lemon-sauce-194305 (may not work)