Combine the sugar, cornstarch, sweetener and orange rind, pressing out all the lumps. Dump the blueberries into a 6-cup shallow casserole that has been lightly sprayed with non-stick vegetable cooking spray. Dump the sugar mixture, add the lemon juice and toss well to mix. With a potato masher, lightly mash the blueberries, set aside. Butter the bread slices lightly on one side, stack the slices and cut into 1 cm cubes. Dump into the casserole and toss well to mix. Bake the pudding at 180ºC for 30 minutes, remove from oven, add the evaportated milk and stir well to mix. Return to the 180ºC oven, and bake for 15 minutes more, uncovered. Served warm, topped, if you desire, with a little whole milk. Makes 6 servings. From*Prodigy's Food and Wine Bulletin Board.