Instructions: Pre-heat oven to 350-F degrees.

Spread one side of each trimmed white bread slice with butter. Cut each slice into 4 squares. Arrange in a lightly buttered 8-inch square baking dish with the buttered sides of the bread facing up.

Sprinkle the bread with the blueberries and cinnamon.

In a saucepan over medium heat, heat the milk and sugar until warmed through, but do not bring to a boil. Stir until the sugar dissolves.

Whisk together the warm milk mixture with the eggs and vanilla, being careful to temper the eggs a bit before blending. Pour the custard over the blueberries.

Set the baking dish in a larger pan, and add enough hot water to produce a 1-inch-deep bath.

Bake for 45 to 60 minutes, or until a knife blade inserted near the center comes out clean.

Remove the custard from the water bath and cool 10 minutes before serving; or chill to serve later.

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