Serves: 5
Total Calories: 290
In large bowl, soak bread in milk for 20 minutes. Preheat oven to 350°. Beat eggs with all but 2 tablespoons sugar. Beat in lemon juice and rind. Pour egg mixture over soaked bread and mix well. Add blueberries and mix. Pour into buttered shallow 3-quart baking dish. Sprinkle remaining sugar over top. Bake about 40 minutes, until top is lightly browned and crusty. Serve warm or cooled.
This Lemon Blueberry Bread Pudding recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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