BLUEBERRY BREAD PUDDING

While this dessert would be a delicious ending to a summer meal, you might serve it as the main dish for brunch.  Serve with Coeur d'Alene Cellars No. 6 Red.

1 cup packed brown sugar
1/4 cup butter
2 tablespoons light-colored corn syrup
Cooking spray
2 cups blueberries (or 1 cup huckleberries and 1 cup blueberries)
1 (16 ounce) loaf Italian bread
1 1/2 cups whole milk

1 teaspoon vanilla extract
1/4 teaspoon salt
5 large eggs
1 teaspoon Grand Marnier or other orange-flavored liqueur (optional)
3 tablespoons sugar
1/4 teaspoon cinnamon
half and half 

Combine first 3 ingredients in a small saucepan over medium-high heat; cook for 2 minutes or until butter melts and sugar dissolves, stirring frequently.  Pour sugar mixture into a 13 x 9-inch baking pan coated with cooking spray; sprinkle evenly with berries.

Remove crust from bread; reserve crust for another use.  Cut bread into 1-inch-thick slices.  Arrange bread slices over berries.  Combine milk, vanilla, salt, and eggs in a large bowl, stirring with a whisk until frothy; stir in liqueur, if desired.  Pour milk mixture over bread.  Cover and chill 8 hours or overnight.

Uncover pan; let stand at room temperature 30 minutes.  Combine sugar and cinnamon; just before baking, sprinkle with sugar and cinnamon mixture.  Bake at 350 degrees for 40 minutes or until browned.  Serve warm or at room temperature with half and half.    9 servings.

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