Lemon Blueberry Bread Pudding

• 1/2 loaf Italian bread
• 2 cups milk
• 4 eggs
• 1/2 teaspoon vanilla
• 1/2 teaspoon cardamom
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1 cup sugar
• 1 cup fresh blueberries
• 1/2 cup blueberry jam
• lemon juice for thinning

1. Chop the stale bread into one inch cube pieces and set aside.
2. Preheat the oven to 350 degrees. Butter a 8x8 glass baking dish.
3. Whisk together milk, eggs, vanilla, cardamom, lemon juice, lemon zest and sugar.
4. Add the bread cubes and let it absorb the milk mixture for about 20 minutes.
5. Fold in the blueberries and pour into the prepared pan.
6. Bake for about an hour or until set.
7. In a small bowl, thin the blueberry jam with lemon juice. Drizzle the jam mixture over the bread pudding and serve.

italian bread, milk, eggs, vanilla, cardamom, lemon juice, lemon zest, sugar, fresh blueberries, blueberry jam, lemon juice

Taken from food52.com/recipes/3244-lemon-blueberry-bread-pudding (may not work)