3/4 lb. bread, torn into 1 inch pieces
1 c. fresh or frozen blueberries
5 eggs
1 c. sugar
1/2 c. butter, melted & cooled
2 c. whipping cream
1 tbsp. vanilla extract
Dash each of cinnamon & nutmeg

Preheat oven to 350 degrees. Place bread in a well-buttered non-aluminum 13 x 9 inch baking pan. Scatter blueberries over bread; set aside.

With an electric mixer, beat eggs and sugar until foamy and light in color. With mixer on low speed, gradually add butter and cream. Mix in vanilla, cinnamon and nutmeg. Pour custard mixture over bread and blueberries, pressing bread gently to make sure it is saturated. Bake pudding for 40 to 45 minutes until golden. Cool before serving warm or at room temperature.