Blueberry Summer Pudding

1. 1

   Line a 1 1/2-quart (8 1/2 by 4 1/2 by 3-inch) glass loaf pan with plastic wrap.

2. 2

   In a large heavy saucepan bring water, sugar, cinnamon, and nutmeg with blueberries to a boil over moderately high heat, stirring occasionally.

3. 3

   Reduce heat and simmer mixture, stirring occasionally, 10 minutes, or until thickened.

4. 4

   Remove pan from heat and cool mixture.

5. 5

   Trim bread slices into 4-inch squares.

6. 6

   Spread some applesauce on one side of each bread slice and arrange 2 slices, applesauce side down, in one layer in bottom of pan.

7. 7

   Pour about one-third blueberry mixture over bread.

8. 8

   Repeat layering procedure twice, ending with blueberry mixture.

9. 9

   Chill dessert, covered, at least 6 hours and up to 1 day.

10. 10

    Carefully invert dessert onto a large plate and discard plastic wrap.

11. 11

    Serve with yogurt if desired.

No additional tips available.