Title: Lemon Blueberry Bread Pudding
Categories: Dessert
Yield: 9 Servings

6	c	1-inch Vienna bread cubes (day-old)
1	c	Fresh blueberries
1/4	c	Toasted sliced almonds
4		Eggs
16	oz	Lemon yogurt
1/3	c	Sugar
1/4	c	Butter; melted and cooled
1/2	ts	Vanilla extract
1/4	ts	Cinnamon
1/4	ts	Nutmeg
		Whipped cream

Preheat oven to 350 degrees F. Stir bread, blueberries and almonds in large mixing bowl. Whisk eggs in large mixing bowl. Add yogurt, sugar, butter, vanilla and spices, stirring until blended. Pour yogurt mixture over bread mixture; stir until bread is well coated. Spoon mixture into well-buttered 8-inch square baking dish. Bake 40 to 45 minutes, or until knife inserted near center comes out clean. Serve warm or cold topped with a dollop of whipped cream.

Yield: 9 servings Serving: 1/2 of a cup

Nutritional Information per serving Calories 270 Total Fat 11 g Total Carbohydrates 35 g Protein 8 g Vitamin A 8 %DV Calcium 125 mg

Copyright American Dairy Association (Reprinted with permission)

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