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Cut bread into 2 inch cubes. Beat sugar and eggs at medium speed with an electric mixer until fluffy. Add whipping cream and next 4 ingredients, beating until blended. Fold in bread cubes and blueberries; pour into a lightly greased 13x9-inch pan. Let stand 10 minutes. Bake at 375* for 40 to 45 minutes. Cool in pan on a wire rack 5 minutes. Serve with Blueberry Lemon Sauce and, if desired, whipped cream. To prepare sauce; bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly. Reduce heat; add blueberries, and simmer; stirring constantly; 3 to 5 minutes or until thickened.
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Ruby port — cheese pairing, reductions, poaching pears
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Enameled cast iron saucier — risotto, polenta, cream sauces