Blueberry Bread Pudding

Ingredients:

3 cups whole milk

½ vanilla bean, split or 1 teaspoon vanilla

5 mint leaves

3 eggs

Zest from one lemon

1/3 cup brown sugar, 1/3 cup white sugar

3 cups stale bread, cut into cubes

1 teaspoon cinnamon

1 cup fresh blueberries

¼ teaspoon salt, Butter

Powdered sugar, blueberries and mint for garnish

 Instructions:

In a large saucepan, combine milk, vanilla, mint, lemon zest, and salt. Bring to a slow simmer. Remove from heat and let stand for 15 minutes. Remove and discard vanilla bean (if using), mint and zest. Meanwhile, in a large bowl, whisk together eggs and sugars. Whisk in the milk. Stir in remaining ingredients. Grease a 9x13 Pyrex dish with butter. Pour in bread pudding batter. Bake at 350 degrees for 45 minutes. Let cool for 10 minutes. Garnish with powdered sugar, mint and more blueberries.

Recipe from The Farmers Market Cookbook
by Julia Shanks & Brett Grohsgal