Blueberry Bread Pudding

• 6-7 slices of day old Italian bread
• butter
• cinnamon-sugar
• 1/3 cup sugar
• grated zest of 1 lemon
• 1 cup of blueberries
• 3 eggs, lightly beaten
• 2 cups of milk
• Sauce
• 1 cup of blueberries and water
• 1/4 cup sugar or less
• 2 tbsp lemon juice
• 1 tbsp. cornstarch

1. Spread bread slices with butter; sprinkle with cinnamon-sugar to taste. Cut bread into 1 inch cubes to measure 3 cups. Place bread cubes in bottom of a 11 x 7 shallow pan. Combine sugar with lemon zest and sprinkle over bread. top with blueberries. Whisk together eggs and milk pour over fruit and bread. Place pan in lager shallow pan on rack in a bane marie with water 1 inch deep.
2. Bake at 350 for 45 min.
3. Sauce
4. Make as usual and serve warm

italian bread, butter, cinnamonsugar, sugar, lemon, blueberries, eggs, milk, sauce, blueberries, sugar, lemon juice, cornstarch

Taken from www.epicurious.com/recipes/member/views/blueberry-bread-pudding-52797761 (may not work)