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1
Make the Pudding:
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2
Preheat oven to 350F and butter the sides and bottom of a 9 x 13-inch baking pan.
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3
Combine milk and light cream in saucepan; bring just to a boil.
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4
Remove from heat.
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5
Combine sugars, salt and cinnamon in a large bowl.
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6
Toss in bread pieces to coat.
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7
Lightly beat together the eggs and extra yolks and add to the large bowl.
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8
Add blueberries, apple, the hot creamy milk mixture and vanilla.
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9
Stir to combine.
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10
Allow mixture to sit for about five minutes.
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11
Pour into the prepared pan.
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12
Choose a shallow pan large enough to hold the baking pan (a small roasting pan is a good choice), and place your filled bread pudding pan into it.
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13
Pour boiling water into the larger pan so that it comes about halfway up the side of the other.
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14
Place in oven and bake the bread pudding in this water bath for about an hour, adding water if necessary.
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15
This procedure keeps the custard-like texture of the pudding from becoming tough.
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16
Remove from water bath and let bread pudding sit for approximately one-half hour before serving.
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17
Serve warm with lemon sauce on the side.
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18
Make the Lemon Sauce:
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19
Combine sugar, cornstarch and water in a double boiler over boiling water until thickened.
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20
Remove from heat and add remaining ingredients one at a time.
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21
Stir and adjust seasoning.
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22
Serve warm with bread pudding.
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23
Yields: 1 1/2 Cups
