Blueberry Bread Pudding with Spiced Blueberry Sauce

1. Butter a shallow 3 qt. baking dish with 1 tablespoon butter.  
2. Melt half the remaining butter in a wide skillet.  
3. Add half the bread cubes; toss and stir frequently until lightly browned. 
4. Transfer to a bowl. Repeat with remaining butter and bread cubes.  
5. Whisk eggs, cream, milk, granulated sugar, vanilla, nutmeg and salt in a large bowl.  
6. Add bread cubes and blueberries. Stir until bread is evenly moistened; pour into prepared baking dish.  
7. Let stand 30 minutes or cover and refrigerate up to 12 hours.  
8. Preheat oven to 350°F. 
9. Place baking dish in a large roasting pan. Add boiling water to halfway up sides of baking dish.  
10. Bake 60-70 minutes, until knife inserted in center comes out slightly wet. (Cover top with foil if browning too quickly during baking.)  
11. Cool slightly. Dust with powdered sugar and serve with warm Spiced Blueberry Sauce.  

1. Purée blueberries in a food processor or blender; pour into a medium saucepan. 
2. Add granulated sugar; bring to a boil. Boil over medium heat for 5 minutes. 
3. Press berries through a mesh sieve into a bowl or pitcher. 
4. Stir in lemon juice and spices. 
5. Cool. Cover and refrigerate up to 3 days. 
6. Reheat in microwave to warm. 

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