Bread Pudding with Blueberry-Lemon Sauce

Recipe from

Southern Living


1 1/2 cups sugar
4 large eggs
2 cups whipping cream
2 cups milk
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
Whipped cream (optional)


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; pour into a lightly greased 13- x 9-inch pan. Let stand 10 minutes.

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

May 2001
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