Ingredients:
2 tablespoons butter or 2 tablespoons margarine
4 eggs, beaten
2 1/2 cups milk
3/4 cup sugar
2 tablespoons lemon juice
8 cups French bread cubes ( 1/2-inch)
2 cups fresh blueberries
1 teaspoon grated fresh lemon rind
2 eggs
2 tablespoons sugar
1 dash salt
1 cup milk, scalded
1/2 teaspoon vanilla extract
1/2 teaspoon grated fresh lemon rind
Directions:
Pudding: Melt butter in a 13x9x2-inch 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* for 35 minutes or until lightly browned and puffed.
Serve warm with Custard Sauce.
Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.
Gradually stir about 1/2 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 rind.
Yield: 1 1/3 cups.
Servings: 10
Time preparation: 10 min.
Time total: 60 min.