Spread 1/3
of bread cubes into the baking dish, then add 1/3 of corn and 1/3 of cheese mixture.
To the first
half of the bread cubes I'll then layer on half of the blueberries and half of the cream cheese cubes.
Equally distribute the cream cheese cubes, fresh blueberries, and Wild Maine Blueberry Jam over the
top of the bread cubes.
The less moisture in the bread, the more moisture it can absorb and that's how the pudding becomes a pudding,
instead of bread cubes floating in a sea of cornstarch goo.
To introduce a bit of the pan-seared texture, I reduced the amount of custard so that the top
layer of bread cubes are exposed.
-12 cups sounds like a lot of bread but once one large loaf is diced small, it equals many
cups of bread cubes.
Brussels Sprouts: Take that cup
of bread cubes you set aside and pulse in a blender or food processor to make 3/4 cup coarse breadcrumbs.