Recipe - Blueberry Bread Pudding Wcustard Sauce

2 tablespoon Butter or margarine
4 Eggs; beaten
2 One half cup Milk
Three fourths cup Sugar
2 tablespoon Lemon juice
8 cup French bread cubes; 1/2inch
2 cup Fresh blueberries

CUSTARD SAUCE
2 Eggs
2 tablespoon Sugar
1 ds Salt
1 cup Milk; scalded
One half teaspoon Vanilla extract
One half teaspoon Grated lemon rind

Melt butter in a 13x9x2inch baking dish; set aside.

Combine next 4 ingredients in a large bowl; beat well. Add bread cubes,
and let stand 5 minutes. Fold in blueberries and lemon rind; spoon into
prepared dish. Bake at 350 degrees for 35 minutes or until lightly browned
and puffed. Serve warm with Custard Sauce. Yields 10 servings.

CUSTARD SAUCE: Combine eggs, sugar, and salt in top of a double boiler,
beating well. Gradually stir about One half cup milk into egg mixture; add
remaining milk, stirring constantly.

Bring water in bottom of double boiler to a boil. Reduce heat to low; cook
custard over hot water, stirring occasionally, about 15 minutes or until
mixture thickens. Cool slightly. Add vanilla and lemon peel. Yields 11/3
cup.

SOUTHERN LIVING

ELTON DARBY

TUNICA, MS

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.