Blueberry Mexican Bread Pudding Recipe

1. 1

   Rinse and drain blueberries if fresh.

2. 2

   Put butter and cinnamon in a 9- by 13-inch casserole.

3. 3

   Heat in a 350 degree oven till butter is melted, about 5 min.

4. 4

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

5. 5

   Add in dry bread cubes to casserole and mix well.

6. 6

   Combine apricot-flavor syrup, lemon peel, lemon juice, and 1/4 c. water.

7. 7

   Pour over bread, mixing well.

8. 8

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

9. 9

   Cover casserole tightly with foil.

10. 10

    Bake for 20 min in a 350 degree oven.

11. 11

    Uncover casserole and bake till pudding top is crisp and golden, about 15 min longer.

12. 12

    This recipe yields 8 servings.

13. 13

    Comments: If fresh blueberries aren't available, use frzn unsugared ones (do not thaw before adding).

14. 14

    Instead of purchased bread cubes, toast 6 c. 1/2-inch cubes of French bread in a 10- by 15-inch pan in a 350 degree oven, stirring often, 10 to 15 min.

* Per serving · 4 servings · Values may vary.

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