Blueberry Bread Pudding With Spiced Blueberry Sauce

Directions

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