Blueberry-Lemon Bread Pudding

Bread pudding.  It's so delightfully English, isn't it?  Thanks to the lemon and blueberries, this version has a delicate flavor which is just right for spring.  It comes from Southern Living's 2001 Annual Recipes book.  I love it.

Bread Pudding

Ingredients:

1 1/2 cups sugar

4 large eggs

2 cups whipping cream [I used half and half]

1 tablespoon grated lemon rind

1/2 teaspoon ground nutmeg

1 teaspoon vanilla extract

1 (16-ounce) loaf stale French bread, cut into 2-inch cubes

1 cup fresh or frozen blueberries

Method:

Beat sugar and eggs at medium speed with an electric mixer until fluffy.  Add whipping cream and next 4 ingredients, beating until blended.  Fold in bread cubes and blueberries, and pour into a lightly greased 13- x 9- inch pan.  Let stand 10 minutes [or longer].

Bake at 375F for 40 to 45 minutes.  Cool in pan on a wire rack 5 minutes.  Serve with Blueberry-Lemon Sauce and, if desired, whipped cream.  Yield:  8 servings

Blueberry-Lemon Sauce

Ingredients:

1 teaspoon grated lemon rind

1/3 cup fresh lemon juice

1/2 cup sugar

1 tablespoon cornstarch

1 1/2 cups fresh or frozen blueberries

Method:

Bring first four ingredients to a boil in a saucepan over medium heat, stirring constantly.  Reduce heat; add blueberries and simmer, stirring constantly, 3-5 minutes or until thickened.  Yield:  1 1/2 cups.