• 8 large eggs
• 2 cups heavy cream
• 2 cups milk
• 1 cup granulated sugar
• 1-1/2 Tbs. vanilla extract
• 1/4 tsp. ground nutmeg
• 1/4 tsp. salt
• 1 cup unsalted butter
• 1 lb. lightly packed Italian style breadcrumbs, 3/4 inch cubes
• 2 cups Driscoll's blueberries
• 3 cups Driscoll's blueberries
• 2 cups granulated sugar
• 3 Tbs. fresh lemon juice
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cardamom
• 1/4 tsp. ground nutmeg
• 1/4 tsp. confectioner's sugar, or as needed for garnish

Bread Pudding: In a large bowl, whisk eggs, cream, milk, granulated sugar, vanilla, nutmeg and salt. Butter shallow 3 quarts baking dish with 1 Tbs. butter. In large nonstick skillet, melt half the remaining butter over medium-high heat; add half the bread cubes. Sauté 8 minutes, tossing and stirring frequently, until lightly browned; add to cream mixture in bowl. In remaining butter sauté remaining bread as directed; add to bowl along with 2 cups blueberries. Stir until bread is evenly moistened; pour into prepared baking dish. Cover; refrigerate overnight.

Blueberry Sauce: In food processor, process 3 cups blueberries until pureed; pour into medium saucepan. Stir in granulated sugar; bring to a boil. Boil over medium heat 5 minutes. Scrape mixture through fine mesh sieve into bowl. Stir in remaining ingredients. Let cool; cover. Refrigerate up to 3 days. Preheat oven to 350°F. Bring 2 quarts water to a boil. Uncover bread mixture. Place baking dish in large roasting pan; pour enough boiling water into roasting pan to come halfway up sides of baking dish. Bake 1 hour and 10 minutes, covering top of pudding with foil if browning too quickly, until knife inserted in center comes out slightly wet. Let cool on wire rack until pudding is warm. Reheat blueberry sauce in microwave until warm. To serve, dust top of pudding with confectioners’ sugar. Serve with blueberry sauce.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 736, fat 37.0g, 45% calories from fat, cholesterol 289mg, protein 13.6g, carbohydrates 89.6g, fiber 3.4g, sugar 61.8g, sodium 1111mg, diet points 17.6.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.0, Fruit: 0.6, Bread: 1.7, Lean meat: 0.8, Fat: 6.6, Sugar: 3.0, Very lean meat protein: 0.0

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