Lemon Brown Sugar Bread Pudding with Blueberry Cream

• 1 loaf challah bread, cut into 1-inch dice
• 6 eggs, beaten
• 2 cups heavy cream
• 1 loosely packed cup light brown sugar
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• Blueberry Cream, recipe follows
• 1/2 cup fresh blueberries, for garnish
• Confectioners sugar, for garnish
• 1 1/2 cups sour cream
• 1/2 cup frozen blueberries, thawed
• 1/4 cup light brown sugar
• 1 teaspoon vanilla extract

1. Preheat the oven to 350F.
2. Put bread cubes into a large bowl.
3. In a second large bowl, combine the eggs, cream, brown sugar, lemon zest, and vanilla and pour the mixture over the bread.
4. Mix well and let sit for at least 15 minutes so the bread can absorb the custard mix.
5. Butter a casserole dish and pour the bread pudding into it.
6. Bake it in the top half of the oven until the center is slightly firm to the touch, about 30 minutes.
7. Serve warm, topped with chilled Blueberry Cream and garnished with a few fresh blueberries and a sprinkle of confectioners sugar.
8. For the Blueberry Cream:
9. Put all the ingredients into a blender or food processor and process until smooth.
10. Refrigerate until ready to use.
11. Yield: 2 1/2 cups

bread, eggs, heavy cream, light brown sugar, lemons, vanilla, cream, fresh blueberries, confectioners sugar, sour cream, frozen blueberries, light brown sugar, vanilla

Taken from www.cookstr.com/recipes/lemon-brown-sugar-bread-pudding-with-blueberry-cream (may not work)