Bread Pudding With Blueberry Lemon Sauce Recipe

• 1 1/2 c. sugar
• 4 lrg Large eggs
• 2 c. whipping cream
• 2 c. lowfat milk
• 1 Tbsp. grated lemon rind
• 1/2 tsp grnd nutmeg
• 1 tsp vanilla extract
• 1 loaf stale French bread - (16 ounce) cut 2" cubes
• 1 c. fresh or possibly frzn blueberries Whipped cream (optional)
• 1 tsp grated lemon rind
• 1/3 c. fresh lemon juice
• 1/2 c. sugar
• 1 Tbsp. cornstarch
• 1 1/2 c. fresh or possibly frzn blueberries

1. Beat sugar and Large eggs at medium speed with an electric mixer till fluffy.
2. Add in whipping cream and next 4 ingredients, beating till blended.
3. Mix in bread cubes and blueberries; pour into a lightly greased 13- x 9-inch pan.
4. Let stand 10 min.
5. Bake at 375 degrees for 40 to 45 min.
6. Cold in pan on a wire rack 5 min.
7. Serve with Blueberry-Lemon Sauce and, if you like, whipped cream.
8. For Blueberry-Lemon Sauce: Bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly.
9. Reduce heat; add in blueberries, and simmer, stirring constantly, 3 to 5 min or possibly till thickened.
10. (Makes 1 1/2 c.).
11. This recipe yields 8 servings.

sugar, eggs, whipping cream, milk, lemon rind, nutmeg, vanilla, bread, cream, lemon rind, lemon juice, sugar, cornstarch, blueberries

Taken from cookeatshare.com/recipes/bread-pudding-with-blueberry-lemon-sauce-91596 (may not work)