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.
My family loved this dessert! I served it warm without the sauce and it was moist enough and sweet enough. I added extra blueberries and topped it with some raw sugar for a little crunchiness. Next time I will cut the bread into smaller pieces. My kids have already requested I make it again. It's a keeper!
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