Blueberry Mexican Bread Pudding Recipe

• 1 1/2 c. blueberries
• 1/4 c. butter or possibly margarine - (1/8 lb)
• 1/2 tsp grnd cinnamon
• 1/2 lb jack cheese
• 6 c. unseasoned dry bread cubes (7 1/2-ounce pkg)
• 1 1/2 c. apricot-flavor syrup
• 2 tsp grated lemon peel
• 2 Tbsp. lemon juice
• 3/4 c. minced pecans

1. Rinse and drain blueberries if fresh.
2. Put butter and cinnamon in a 9- by 13-inch casserole.
3. Heat in a 350 degree oven till butter is melted, about 5 min.
4. Meanwhile, cut cheese into 1/2-inch cubes.
5. Add in dry bread cubes to casserole and mix well.
6. Combine apricot-flavor syrup, lemon peel, lemon juice, and 1/4 c. water.
7. Pour over bread, mixing well.
8. Add in pecans, cheese, and blueberries to casserole and gently mix to distribute proportionately.
9. Cover casserole tightly with foil.
10. Bake for 20 min in a 350 degree oven.
11. Uncover casserole and bake till pudding top is crisp and golden, about 15 min longer.
12. This recipe yields 8 servings.
13. Comments: If fresh blueberries aren't available, use frzn unsugared ones (do not thaw before adding).
14. Instead of purchased bread cubes, toast 6 c. 1/2-inch cubes of French bread in a 10- by 15-inch pan in a 350 degree oven, stirring often, 10 to 15 min.

blueberries, butter, cinnamon, jack cheese, bread, apricotflavor syrup, lemon peel, lemon juice, pecans

Taken from cookeatshare.com/recipes/blueberry-mexican-bread-pudding-88106 (may not work)