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Garnish: Confectioners Sugar for Dusting
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1.
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Bread Pudding: In a large bowl, whisk Large eggs, cream, lowfat milk, granulated sugar, vanilla, nutmeg and salt.
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Butter a shallow 3- quart baking dish with 1 tbsp butter.
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In large non-stick skillet, heat half the remaining butter over medium high heat; add in half the bread cubes.
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Saute/fry for 8 min, tossing and stirring frequently till lighlty browned.
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Add in to cream mix in bowl.
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In the remaining butter, saute/fry remaining bread as directed.
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Add in to bowl along with the blueberries.
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Stir till bread is proportionately moistened and pour into the prepared dish.
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Cover and chill overnight.
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2.
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Blueberry Sauce: In a food processor, process blueberries till pureed; pour into a medium saucepan and stir in the granulated sugar.
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Bring to a boil.
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Boil over a medium heat for 5 min.
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Scrape mix through a fine-mesh sieve into 1 quart measure bowl.
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Stir in the remaining ingredients and leave to cold.
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Chill for up to 3 days.
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3.
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Prehaet oven to 350F.
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Bring 8 c. of water to a boil.
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Uncover bread mix.
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Placce baking dish in a large roasting pan and pour sufficient boiling water into the roasting pan to come halfway up the sides of the baking dish.
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Bake for 1 hr and 10 min, covering the top of the pudding with foil if browning too quickly, till knife inserted into the center comes out slightly wet.
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Let cold on a wire rack till the pudding is hot.
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Reheat blueberry sauce in a microwave till hot.
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4.
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To serve, dust top of the pudding with confectioners sugar and serve with the blueberry sauce.
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NOTES : Ideal for a Christmas Brunch!
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And it can be prepared well in advance of the big day!
