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Bread Pudding with Blueberry-Lemon Sauce

Yield 8 servings


  • 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
  • Blueberry-Lemon Sauce
  • Whipped cream (optional)

How to Make It

  1. 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.

  2. 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.