Blueberry Breakfast Casserole

Serves 6-8 people

5 Blueberry bagels (torn into bite-size pieces) 2 cups milk cup whipping cream, unwhipped cup sugar, more if you like it sweet cup unsalted butter, melted 1 teaspoon orange zest teaspoon vanilla teaspoon cinnamon teaspoon nutmeg 3 large eggs, beaten 2 cups blueberries (rinsed, fresh or frozen, DO NOT THAW) NOTE: If using Souffl or deeper dish for baking the entire pudding, reduce temperature to 375F. and allow for longer baking time; test at 40 minutes. If using individual dishes, bake at 375F. and reduce baking time to 30 minutes, test for center for doneness on each. 1 Preheat oven to 400F or 375F. (See note). 2 Generously, butter 9 x9 inch glass baking dish or 8 individual baking dishes. 3 Place torn bagels in large mixing bowl; pour over milk and cream. 4 Let absorb for about 10 minutes. 5 Meanwhile, melt butter and let it cool. When cooled, mix with beaten eggs and remaining ingredients. Retain a quarter cup of the blueberries 6 Combine with bagel mixture, distributing blueberries evenly in mixture. Distribute the remaining blueberries over the top of the dish(es) 7 Pour into prepared baking dish; place in center of oven. Bake uncovered for about 35-40 minutes or until knife inserted in center, draws cleanly.