Blueberry Pudding

2 c Bread crumbs
4 c Milk
4 Eggs, separated
1 c Brown sugar
Grated lemon peel
2 tb Butter
1 1/2 c Blueberries, ripe
1/3 c White sugar
4 Egg whites
1/2 c Sugar

Mix the bread crumbs with the milk and let them set until soft. Beat the yolks of the eggs and add the brown sugar and the grated lemon peel. Soften the butter and beat it into the egg mixture, then combine with the softened crumbs. Fold in 1 cup sweetened berries. Turn the mixture into a buttered pudding dish with a wide top and bake until firm about 1 hour in a moderately slow 325F oven. Be careful; overcooking will make it watery.

Remove from oven and top with remaining 1/2 cup of blueberries (they must ripe) while the pudding is steaming hot. Let it set until cool. Top with a meringue made by beating the whites of the eggs until stiff and adding white sugar. Put the pudding in a slow 300F oven until the meringue is golden in color, but not brown. The combination of cooked and uncooked berries is delicious.

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