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Country Kitchen
December 2, 2011 Previous Recipe | Next Recipe
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Yee Haw Toffee - Kim Earwood
Cheerios Nuggets - Elizabeth Coon
NUTTY POUND CAKE - Millie Hawes
German Chocolate Cake - Janet Bradford
Christmas Bread Pudding with Blueberry Sauce - Paul Pinyan
Aunt Freida’s Spinach Dip - Kyle Hayes
Apple Pie with Cheddar Crumble Topping - Debra Davis
Jalapeno Corn Casserole - Matthew Durdin
CAROLYN’S MOIST-N-CREAMY COCONUT CAKE - Mike Tidwell
Bacon Cheese Wreath - Terrie Channell
Apple Bread - Paula Culver
Blueberry French Toast Casserole - Cheryl Mitchell
Pistachio/Cherry Sugar Cookies - Mitt Walker
German Chocolate Upside-Down Cake - Boyd Deal
Sausage Pinwheels - Jeff Helms
No Fat Greek Yogurt Salad - Linda Dennis
Bacon & Cheese Cups - Amanda Butts
Homemade Macaroni and Cheese - Adrian Cooper
Grandmother Jones’ Oatmeal Cookies - Tom Jones
Christmas Bread Pudding with Blueberry Sauce - Paul Pinyan

1 ½ cups sugar
4 large eggs
1 teaspoons vanilla extract
½ teaspoons nutmeg
1 tablespoon grated lemon rind
2 cups milk
2 cups whipping cream
1 loaf of French bread, cut into 2-inch cubes
1 apple, diced
1 cup blueberries

Sauce:
1 teaspoon grated lemon rind
¼ cup lemon juice
¼ cup red wine
½ cup sugar
1 tablespoon cornstarch
1 ½ cups blueberries

Beat sugar and eggs together until fluffy. Add vanilla extract, nutmeg, lemon rind, milk and whipping cream. Blend together; then fold in apples, blueberries and bread. Pour into a lightly greased 9-x13-inch dish. Wait 10 minutes before baking at 375 F for 40 minutes. Let cool for 10 minutes and serve warm. Great with Blueberry/Lemon Sauce and whipped cream.

For sauce add all ingredients except blueberries to a saucepan and bring to boil over medium heat. Stir often. Add blueberries and simmer until thick. Spoon over bread pudding before serving.





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