Instructions: Rinse and drain blueberries if fresh.

Put butter and cinnamon in a 9- by 13-inch casserole. Heat in a 350 degree oven until butter is melted, about 5 minutes.

Meanwhile, cut cheese into 1/2-inch cubes.

Add dried bread cubes to casserole and mix well.

Combine apricot-flavor syrup, lemon peel, lemon juice, and 1/4 cup water. Pour over bread, mixing well.

Add pecans, cheese, and blueberries to casserole and gently mix to distribute evenly.

Cover casserole tightly with foil. Bake for 20 minutes in a 350 degree oven. Uncover casserole and bake until pudding top is crisp and golden brown, about 15 minutes longer.

This recipe yields 8 servings.

Comments: If fresh blueberries arent available, use frozen unsugared ones (dont thaw before adding). Instead of purchased bread cubes, toast 6 cups 1/2-inch cubes of French bread in a 10- by 15-inch pan in a 350 degree oven, stirring often, 10 to 15 minutes.

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