Blueberry Bread Pudding
6 c. French bread, broken into chunks
3 c. milk
2 lemons and grated rind
3/4 c. sugar, divided
1/2 t. cinnamon
1 1/2 pt. fresh blueberries
1 Tbsp. butter, softened
In a large bowl, soak bread chunks in milk for 20 minutes.
Preheat oven to 350 degrees.
Juice the 2 lemons and grate the rind into a bowl; set aside.
In mixing bowl, beat eggs with all but 2 tablespoons of the sugar; beat in lemon juice, lemon rind and cinnamon.
Pour egg mixture over soaked bread and mix well. Fold blueberries into mixture and pour into buttered shallow 3-quart baking dish.
Sprinkle with remaining sugar on top.
Bake 40 minutes or until top is browned and crusty.
Serve warm or cold.