|Fresh blueberries||1 Quart|
|Heavy cream||1 Cup (16 tbs)|
|White bread slices||4 (Firm Variety)|
|Sugar||2⁄3 Cup (10.67 tbs)|
Wash the blueberries and drain them well.
Mix cinnamon and sugar together 2.
Whip cream until stiff but still moist.
Fold in cinnamon-sugar mixture.
Put cream in a serving dish and refrigerate until well chilled.
Remove the crusts from the bread slices and discard.
Dice the bread into pieces that are about one-third inch square.
Melt the butter in a skillet and saute the bread cubes until they are crisp and golden.
Add the sugar and stir so that the croutons are coated thoroughly.
Just before the dessert is to be served, reheat the croutons, add the berries and warm them well.