Berry Bread Pudding

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This bread pudding is perfect for a rainy, muggy day in Florida as we have an abundance of blueberries now. And who doesn't have some old bread in the pantry? Sustainability, localism and comfort in one yummy desert. Serve with half melted vanilla icecream.
Berry Bread Pudding

8 slices of stale, white bread
2 cups of fresh blueberries
1.5 cups of half and half
2 eggs
1/3 cup sugar
1/3 cup of pancake syrup
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
2 tablespoons confectioners sugar

Tear up the bread into an oven pan and mix with the half and half, let it soak for 10 minutes. Whisk egg and sugar fluffy, mix the pancake syrup with the spices and fold into eggmix and mix into the soaked bread with the blueberries. Bake in 350F oven for 30 minutes and broil for 5 minutes. Dust with confectioners sugar and serve with runny vanilla ice cream.  

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