Instructions: Garnish: Confectioners Sugar for Dusting

1. Bread Pudding: In a large bowl, whisk eggs, cream, milk, granulated sugar, vanilla, nutmeg and salt. Butter a shallow 3- qt baking dish with 1 tbsp butter. In large non-stick skillet, melt half the remaining butter over medium high heat; add half the bread cubes. Saute for 8 minutes, tossing and stirring frequently until lighlty browned. Add to cream mixture in bowl. In the remaining butter, saute remaining bread as directed. Add to bowl along with the blueberries. Stir until bread is evenly moistened and pour into the prepared dish. Cover and refrigerate overnight.

2. Blueberry Sauce: In a food processor, process blueberries until pureed; pour into a medium saucepan and stir in the granulated sugar. Bring to a boil. Boil over a medium heat for 5 minutes. Scrape mixture through a fine-mesh sieve into 1 qt measure bowl. Stir in the remaining ingredients and leave to cool. Refrigerate for up to 3 days.

3. Prehaet oven to 350F. Bring 8 cups of water to a boil. Uncover bread mixture. Placce baking dish in a large roasting pan and pour enough boiling water into the roasting pan to come halfway up the sides of the baking dish. Bake for 1 hr and 10 minutes, covering the top of the pudding with foil if browning too quickly, until knife inserted into the center comes out slightly wet. Let cool on a wire rack until the pudding is warm. Reheat blueberry sauce in a microwave until warm.

4. To serve, dust top of the pudding with confectioners sugar and serve with the blueberry sauce.

NOTES : Ideal for a Christmas Brunch! And it can be prepared well in advance of the big day!

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