Blueberry Bread Pudding

• 1 cup packed brown sugar
• 1/4 cup butter
• 2 tablespoons light-colored corn syrup
• Cooking spray
• 2 cups blueberries
• 1 (16-ounce) loaf Italian bread
• 1 1/2 cups whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 5 large eggs
• 1 teaspoon Grand Marnier or other orange-flavored liqueur (optional)
• 2 teaspoons powdered sugar

1. Combine first 3 ingredients in a small saucepan over medium-high heat; cook for 2 minutes or until butter melts and sugar dissolves, stirring frequently. Pour sugar mixture into a 13 x 9-inch baking pan coated with cooking spray; sprinkle evenly with blueberries.
2. Remove crust from bread; reserve crust for another use. Cut bread into 1-inch-thick slices. Arrange bread slices over blueberries.
3. Combine milk, vanilla, salt, and eggs in a large bowl, stirring with a whisk until frothy; stir in liqueur, if desired. Pour milk mixture over bread. Cover and chill 8 hours or overnight.
4. Uncover pan; let stand at room temperature 30 minutes.
5. Preheat oven to 350u0b0.
6. Bake at 350u0b0 for 40 minutes or until browned. Place a large platter or jelly-roll pan upside down over baking pan; carefully invert onto platter. Sprinkle evenly with powdered sugar.

brown sugar, butter, lightcolored corn syrup, cooking spray, blueberries, italian bread, milk, vanilla, salt, eggs, grand marnier, powdered sugar

Taken from www.myrecipes.com/recipe/blueberry-bread-pudding-0 (may not work)