LEMON BROWN SUGAR BREAD PUDDING

1 loaf challah bread, cut into 1-inch dice
6 eggs, beaten
2 cups heavy cream
1 loosely-packed cup light brown sugar
Zest of 2 lemons
1 tsp. vanilla extract
Blueberry Cream (recipe follows)
1/2 cup fresh blueberries, for garnish
Confectioners' sugar, for garnish

Preheat the oven to 350 degrees F.

Put bread cubes into a large bowl. In a second large bowl, combine the eggs, cream, brown sugar, lemon zest and vanilla and pour the mixture over the bread. Mix well and let sit for at least 15 minutes so the bread can absorb the custard mix.

Butter a casserole dish and pour the bread pudding into it. Bake it in the top half of the oven until the center is slightly firm to the touch, about 30 minutes.

Serve warm, topped with chilled blueberry cream and garnished with a few fresh blueberries and a sprinkle of confectioners' sugar.

BLUEBERRY CREAM
Yield: 2 1/2 cups

1 1/2 cups sour cream
1/2 cup frozen blueberries, thawed
1/4 cup light brown sugar
1 tsp. vanilla extract

Put all the ingredients into a blender or food processor and process until smooth. Refrigerate until ready to use.

(Bread pudding can be made the day before and re-heated. Blueberry cream can also be made the day before.)

Serves 6-8
Source: Talk With Your Mouth Full by Dan Smith and Steve McDonagh