Bread Pudding With Blueberry-Lemon Sauce - cooking recipe

Ingredients

1/2 cup 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) stale French bread (1 16 ounce loaf)
1 cup fresh blueberries or 1 cup frozen blueberries
whipped cream (optional)
Blueberry Lemon Sauce
1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries

Preparation

Cut bread into 2 inch cubes.
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 13x9-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.
To prepare sauce; bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly.
Reduce heat; add blueberries, and simmer; stirring constantly; 3 to 5 minutes or until thickened.