Bread Pudding

 Using a brush, baste a 23 cm (9″) square baking pan with oil.

Spread the bread evenly at the bottom of the pan and add the blueberries on top. Set aside.

In a large bowl, beat the eggs, egg whites, and milk until homogeneous.

 Add the maple syrup, lemon zest and juice, vanilla extract, and cinnamon. Mix again.

Spread the preparation evenly in the pan.

 Cover with a plastic wrap and refrigerate overnight.

The next day, preheat the oven to 180°C (350 °F). 

Remove the plastic wrap. Cook the pudding for 45 minutes or until it is golden.

Meanwhile, in a small bowl, mix together all the garnish ingredients.

Finally, serve the bread pudding warm with a generous spoonful of the garnish mix.