In a large bowl, combine the milk, vanilla and nutmeg. Toss in the bread and let soak for 5 minutes.
In a separate bowl, with an electric mixer, cream the butter and sugar. Add the eggs and beat until the mixture is light and fluffy, about 5 minutes. Stir into the bread mixture. Gently fold in the blueberries.
Pour the pudding mixture into a 2 litres (8 cups) Pyrex pan. Bake in the middle of the oven for about 1 hour and 15 minutes or until the pudding is puffed and golden brown. Serve warm.
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