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Ingredients
2 Tablespoons unsalted butter
1 (10 oz) Loaf French bread
3 Cups milk
1 Tablespoon vanilla
3/4 Cup plus 2 Tablespoons sugar
1/2 Teaspoon cinnamon
3/4 Teaspoon nutmeg
1 Pint blueberries
4 Large eggs
Instructions
Preheat oven to 350�F. Place the butter in a 9" square 2" deep baking dish. Place in oven long enough to melt butter. Remove dish from oven and brush melted butter on sides of dish. Tear the bread into 1-inch pieces and place in a large bowl.
Mix the milk and vanilla together; pour over the bread. Toss, then mix in 3/4 cup sugar, cinnamon and nutmeg. Allow to soak about 10 minutes until the milk has been absorbed.
Rinse blueberries. Beat the eggs until frothy and fold into bread mixture. Fold in blueberries. Spoon mixture into baking dish and sprinkle with the remaining sugar. Place in the oven and bake 45 minutes, until the pudding is puffed and browned. Serve while still warm with ice cream, whipped cream or lemon sauce.