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BLUEBERRY BREAD PUDDING 
A creamy dessert pudding that's even wonderful at breakfast or brunch. 4 c. milk 2 c. half and half 1 1/4 c. sugar 1 tbsp. vanilla extract 2 tsp. grated lemon peel 1/4 tsp. ground cinnamon 6 lg. eggs 1 c. fresh or frozen (thawed) blueberries Confectioners sugar

About 1 1/2 hours before serving or early in day:

Preheat oven to 350 degrees. Grease 13x9 inch baking dish. Cut bread into 1-inch chunks. In large bowl, with wire whisk or fork, beat milk, half and half, sugar, vanilla extract, grated lemon peel, cinnamon, and eggs until well mixed. Add bread; gently toss to coat well.

Let bread soak in milk mixture 15 minutes, stirring occasionally. Spoon bread mixture into baking dish; sprinkle with blueberries. Set baking dish in large roasting pan; place on oven rack. Fill roasting pan with boiling water to come halfway up sides of dish. Bake bread pudding 1 hour or until knife inserted in center comes out clean. Carefully remove baking dish from roasting pan to wire rack. Sprinkle with confectioners sugar. Serve warm. Or, refrigerate to serve cold later. Makes 16 servings.

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