Blueberry Bread Pudding

1 (8 oz) loaf of Italian Bread

4 cups of Milk

2 cups of Half-Half

1 1/4 tbsp. Sugar

1 tbsp. Vanilla Extract

2 tsp. Grated Lemon Peel

1/4 tsp. Ground Cinnamon

6 large eggs

1 cup Blueberries

Confectioner's Sugar

Preparation:

Pre-heat oven to 350 degrees F. Grease a 13 x 9 inch baking dish. Cut bread into one-inch chunks.

In a large bowl, beat milk, half and half, sugar, vanilla, lemon peel, cinnamon, and eggs, until well mixed.  Add bread and gently toss to coat well. Let bread soak in the mixture for 15 minutes, stirring occasionally. Spoon bread mixture into the baking dish and sprinkle with the blueberries.

Set baking dish into a large roasting pan, and place on oven rack. Fill large roasting pan with BOILING WATER (careful ) until it comes 1/2 way up the side of the baking dish.

Bake pudding 1 hour or until a knife inserted in center comes out clean.

Carefully remove the baking dish from the roasting pan water bath and place the baking dish onto a wire rack. Sprinkle with confectioner's sugar

Serve warm; or, refrigerate to serve cold later.

Makes 16 servings.