Blueberry Bread Pudding

By Diana Rattray

Ingredients	Quantity
Milk	3 Cups
Eggs	3 Large
Day-Old torn French or Italian Bread or Rolls	5 to 6 Cups
Granulated Sugar	1 Cup
Almond Extract	1/4 teaspoon
Vanilla Extract	1/2 teaspoon
Lemon Zest	1/2 teaspoon (optional)
Fresh Blueberries	2 cups
Powdered Sugar	3 Tablspoons

Preparation:

Heat oven to 350°. Butter an 11- x 7-inch baking dish. Whisk together the milk, eggs, sugar, flavorings, and zest. Add the bread and let stand for 10 to 15 minutes. Toss blueberries with powdered sugar then stir into the bread mixture. Pour into the prepared baking dish. Set the baking dish in a larger pan and set in oven. Add about 4 cups of very hot water to the outer pan. I use water from my hot water dispenser, or bring water to almost simmering before adding to the larger pan. Bake for about 1 hour, or until the bread pudding is set and lightly browned on top.
Serves 8 to 10