Blueberry Bread Pudding

French bread pieces soaked in milk and then tossed in an egg mixture prepared from eggs, sugar, lemon juice, lemon zest and ground cinnamon. Blueberries are gently folded into the mixture and poured into a shallow casserole dish. Sugar is sprinkled over the top and the dish is baked until golden brown.

Ingredients -

6 cups French Bread (broken into chunks)
3 cups Whole Milk
2 Lemons and Grated Rind
4 Eggs
3/4 cups Sugar (divided)
1/2 teaspoons Cinnamon
1-1/2 pints Fresh Blueberries
1 tablespoon Butter (softened)

Preparation:

1. Soak the bread chunks for 20 minutes in a large bowl with the milk.

2. Preheat the oven to 350 degrees.

3. Juice the 2 lemons and grate the rind into a bowl.

4. Set the mixture aside.

5. With all but 2 tablespoons of the sugar beat the eggs in the lemon juice, lemon rind and cinnamon in a medium mixing bowl.

6. With the soaked bread, pour the egg mixture over it and mix it well.

7. In a buttered shallow 3-quart baking dish fold the blueberries into the mixture.

8. Sprinkle with the remaining sugar on top.

9. Bake it until the top is golden brown and crusty.

10. Serve warm or cold.

Variations and Recipe Ideas:

Brunch Tips -

Cinnamon

Cinnamon is a delicate, fragrant spice grown in hot, tropical regions of the world. Cinnamon is produced from the bark of a small laurel like evergreen tree. Cinnamon is used in sweets and desserts as well as soups, stews, stuffings and as a garnish.

Brunch Tips -

Egg Sizes and Grades

In the United States, chicken eggs are available in five sizes: small, medium, large, extra large, and jumbo with a weight range between the sizes from 1.25 ounces to 2.25 ounces. Most recipes, if the size is not stated, are referring to the use of large eggs. Eggs are graded as AA, A, and B, in descending order.