How to Make It
Rinse and drain blueberries if fresh.
Put butter and cinnamon in a 9- by 13-inch casserole. Heat in a 350° oven until butter is melted, about 5 minutes.
Meanwhile, cut cheese into 1/2-inch cubes.
Add dried bread cubes to casserole and mix well.
Combine apricot-flavor syrup, lemon peel, lemon juice, and 1/4 cup water. Pour over bread, mixing well.
Add pecans, cheese, and blueberries to casserole and gently mix to distribute evenly.
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.