3 cups (750 ml) milk

1 tablespoon (15 ml) vanilla extract

2.1/2 to 1 teaspoon (5 to 5 ml) ground nutmeg

8 cups (2 litres) stale crusty bread, cubed

1/4 cup (60 ml) butter, softened

1 cup (250 ml) sugar

4 eggs, lightly beaten

• 2 cups (500 ml) fresh blueberries or
• 1 box 300 g frozen blueberries

Preheat the oven to 180 °C (350 °F).

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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