Yield
Makes 8 servings

How to Make It

Step 1

Rinse and drain blueberries if fresh.

Step 2

Put butter and cinnamon in a 9- by 13-inch casserole. Heat in a 350° oven until butter is melted, about 5 minutes.

Step 3

Meanwhile, cut cheese into 1/2-inch cubes.

Step 4

Add dried bread cubes to casserole and mix well.

Step 5

Combine apricot-flavor syrup, lemon peel, lemon juice, and 1/4 cup water. Pour over bread, mixing well.

Step 6

Add pecans, cheese, and blueberries to casserole and gently mix to distribute evenly.

Step 7

Cover casserole tightly with foil. Bake for 20 minutes in a 350° oven. Uncover casserole and bake until pudding top is crisp and golden brown, about 15 minutes longer.

Ratings & Reviews