Enough torn pieces of bread to very generously fill a 9×13 casserole.

*sorry to be less than exact but I was grabbing from my freezer….yeast rolls, challah, potato, brioche or even croissants…the richer the better…just don’t use anything sweet!

1 pint blueberries

4 cups whole milk

1 cup cream

6 whole eggs

1 T Vanilla

1.25 tsp cinnamon

2 cups sugar

4 T butter cut in tiny pieces


Preheat oven to 350.  Pour milk, cream, eggs, sugar, vanilla and cinnamon in a blender.  Blend on low until well mixed.  Do not over mix as mixture will become foamy.  Place bread pieces in large mixing bowl.  Pour egg mixture over bread.  Gently stir in blueberries and allow to sit for one hour.  Liquid will be mostly absorbed. Generously butter a 9×13 casserole.  Pour pudding in casserole and dot with butter.  Cover with foil and bake for 45 minutes.  Uncover and continue baking until pudding is set and golden (20-35 more minutes).  Enjoy warm and topped with Limencello sauce. *can be reheated


Limencello Sauce

1/2 cup of sugar

4 tsp cornstarch

1/2 cup of water

1/2 cup Limencello

4 T lemon juice

Zest of one lemon

4 T heavy cream

4 T butter

Place Limencello and water in a sauce pan and bring just to a boil.  Mix sugar and cornstarch in a separate small sauce pan.  Add Limencello, water and lemon juice.  Bring to a boil.  Add cream and simmer until sauce is desired consistency. Remove from hear.  Stir in butter, zest and a pinch of salt.  Serve warm drizzled on bread pudding.