Pound Cake Bread Pudding

• 1 whole The Fresh Market Pound Cake (any flavor), cut into 2” cubes
• 4 large eggs
• 1 c. granulated sugar, divided
• 1 ½ c. whole milk
• 1 tsp. pure vanilla extract
• ¼ tsp. salt
• 1 pkg. frozen blueberries
• 1 whole zest and juice of 1 lemon
• ½ c. powdered sugar, for garnish

Preheat oven to 350°. Generously butter an 8x8” baking dish. Place pound cake pieces in prepared dish and set aside.

Beat eggs and ½ c. sugar together for 1 minute. Add milk, vanilla, and salt and continue beating for 1 minute. Pour egg mixture over pound cake pieces. Using the back of a large spoon, press the cake into the egg mixture. Cover with plastic wrap and refrigerate at least 30 minutes or overnight. Bake pudding for 45 minutes or until puffed and set.

While cake is baking, combine the blueberries with the remaining ½ c. sugar and the lemon zest and juice in a saucepan. Cook the mixture over low heat, stirring often, until the sugar dissolves completely. Increase the heat to medium-high and continue cooking the berries, stirring occasionally, for 5 minutes. Pour the sauce into a heatproof serving bowl.

When pudding is done baking, cut into squares while still warm and serve in shallow bowls. Dust each serving generously with powdered sugar and serve immediately with blueberry sauce.