Blueberry, Orange Bread Pudding with Strawberry, Rhubarb Sauce

Preheat the oven to 350°F and bring a large pot of water to a simmer on the stovetop.

Combine the crumbed French bread and dried blueberries in a large mixing bowl, tossing to distribute the blueberries evenly throughout.

Whisk together the 3 whole eggs, 1 egg yolk, sugar, and grated orange rind in a separate bowl until well combined and slightly pale.

Heat the whole milk in a small saucepan over medium heat until it just begins to steam (do not boil).

Pour the warm milk into the egg mixture slowly while whisking constantly to create a custard without scrambling the eggs.

Pour the custard mixture over the bread and blueberries, then stir gently to ensure the bread absorbs the liquid evenly. Allow to rest for 2 minutes.

Butter a 2-quart baking dish and transfer the bread pudding mixture into it, spreading evenly.

Place the baking dish in a larger roasting pan, then pour approximately 1 cup of water into the roasting pan to create a water bath around the pudding.

Bake in the preheated 350°F oven for 30 minutes, until the custard is just set but still slightly jiggly in the very center.

Remove the bread pudding from the oven and water bath, then allow to cool for 5 minutes before serving.

Portion the warm bread pudding into serving bowls and top generously with the Strawberry, Rhubarb Sauce.