Blueberry Mexican Bread Pudding

1. 1

   Rinse and drain blueberries if fresh.

2. 2

   Put butter and cinnamon in a 9- by 13-inch casserole. Heat in a 350u00b0 oven until butter is melted, about 5 minutes.

3. 3

   Meanwhile, cut cheese into 1/2-inch cubes.

4. 4

   Add dried bread cubes to casserole and mix well.

5. 5

   Combine apricot-flavor syrup, lemon peel, lemon juice, and 1/4 cup water. Pour over bread, mixing well.

6. 6

   Add pecans, cheese, and blueberries to casserole and gently mix to distribute evenly.

7. 7

   Cover casserole tightly with foil. Bake for 20 minutes in a 350u00b0 oven. Uncover casserole and bake until pudding top is crisp and golden brown, about 15 minutes longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.