- 5-6 cups day-old blueberry or cinnamon breakfast bread, torn into coarse crumbs
- 2 cups blueberries, fresh or frozen
- 2 teaspoons lemon zest
- 5 eggs + 2 egg yolks
- 4 cups half-and-half
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla
- 1 teaspoons cinnamon
- 1 cup brown sugar
- 4 tablespoons unsalted butter, slightly softened
- 1 cup chopped pecans
Preheat oven to 350°F.
Butter a 9- x 13-inch baking dish. Lightly toss bread crumbs with blueberries and lemon zest. Place in baking dish. Beat eggs and egg yolks until light and frothy. Add sugars, half-and-half, vanilla and cinnamon. Pour this custard over bread crumb-blueberry mixture. Let soak for 30 minutes at room temperature. Bake for 20 minutes. Combine streusel ingredients and sprinkle over partially cooked bread pudding. Continue to bake for an additional 20 minutes or until a knife inserted in center comes out clean.
Serve with your choice of caramel sauce and/or vanilla ice cream.