Title: Blueberry bread pudding w/custard sauce
 Categories: Dessert
      Yield: 10 Servings
 
      2 tb Butter or margarine
      4    Eggs; beaten
  2 1/2 c  Milk
    3/4 c  Sugar
      2 tb Lemon juice
      8 c  French bread cubes; 1/2-inch
      2 c  Fresh blueberries

MMMMM-----------------------CUSTARD SAUCE----------------------------
      2    Eggs
      2 tb Sugar
      1 ds Salt
      1 c  Milk; scalded
    1/2 ts Vanilla extract
    1/2 ts Grated lemon rind
 
   Melt butter in a 13x9x2-inch baking dish; set aside.
  
   Combine next 4 ingredients in a large bowl; beat well. Add bread
  cubes, and let stand 5 minutes. Fold in blueberries and lemon rind;
  spoon into prepared dish. Bake at 350 degrees for 35 minutes or until
  lightly browned and puffed. Serve warm with Custard Sauce. Yields 10
  servings.
  
   CUSTARD SAUCE: Combine eggs, sugar, and salt in top of a double
  boiler, beating well. Gradually stir about 1/2 cup milk into egg
  mixture; add remaining milk, stirring constantly.
  
   Bring water in bottom of double boiler to a boil. Reduce heat to
  low; cook custard over hot water, stirring occasionally, about 15
  minutes or until mixture thickens. Cool slightly. Add vanilla and
  lemon peel. Yields 1-1/3 cup.
  
  SOUTHERN LIVING
  
  ELTON DARBY
  
  TUNICA, MS
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded