Blueberry-Pecan Bread Pudding
8 cups Sweet French Bread in 1" to 2" cubes
1/2 Cup Sugar
1 Tsp Nutmeg
3 Cups Milk or Half & Half
3 Cups Fresh or Frozen Blueberries
1 Cup Pecans
1/4 Cup Butter
1/2 Cup Brown Sugar
Put bread cubes in a large bowl. Whip eggs, sugar, and nutmeg till light in color and thick.
Add milk. Sitr and pour over bread. Cover and put in fridge overnight.
In the morning, mix (2) cup blueberries into egg and bread mixture and put in a greased 13"X9"X2" baking pan.
Sprinkle remaining blueberries on top, then sprinkle pecans.
In a separate pan, melt butter and brown sugar until bubbly. Pour butter and brown sugar mixture over blueberries and pecans.
Bake at 325 degrees covered with Tin foil for first 45 minutes in water bath on the center rack. For the last 20 minutes remove from water bath, loosen tin foil and continue to cook; until done.
Serve hot with syrup.