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1
Set oven rack in the middle position; preheat oven to 350u00b0; coat a 13 x 9 inch ovenproof glass baking dish with cooking spray.
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2
Set aside a large metal pan and rack for the water bath.
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3
Prepare blueberries: toss blueberries with the flour; shake in sieve to remove excess flour.
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4
Prepare the bread: brush brioche slices with melted butter.
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5
Prepare the custard: Combine the milk, heavy cream, salt, nutmeg, sugar, lemon zest, lemon extract, and vanilla in a big bowl; add in eggs; beat to combine.
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6
Layer 6 slices of buttered brioche in baking dish; fill in spaces with extra brioche.
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7
Pour half the custard over brioche and sprinkle with half the berries.
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8
Add remaining brioche, custard, and blueberries in layers.
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9
Use a knife to cut 8 slits through pudding; cover top of pudding with plastic wrap and press down gently.
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10
Let stand 15 minutes, or until custard has moistened brioche layers; remove plastic wrap; brush with melted butter and sprinkle with sugar.
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11
Place baking dish on rack in large metal pan; pour hot water from a glass measuring cup into outer pan until water level rises halfway up sides of baking dish; cover with foil.
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12
Place carefully in oven; bake 30 minutes, checking water level periodically and replenishing if needed (do not let water bath evaporate).
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13
Remove foil and bake another 45 minutes, or until pudding is bubbling, topping has caramelized, and a tester comes out clean.
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14
Carefully remove baking dish from water bath and oven; let cool on rack 1 hour; serve warm or at room temperature.
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15
Store covered with a paper towel and plastic wrap in the refrigerator.
