Bread Pudding

1. Butter six individual 8-ounce ramekins with 1 tablespoon butter; set aside.
2. Heat oven to 350°F. Slice bread into 1/2 inch slides and place on a cookie sheet.
3. Toast 10 minutes, turning bread slices over once. Cut bread into 1-inch cubes and place in a large bowl. Melt remaining 4 tablespoons butter and drizzle over cubes, toss until evenly coated, set aside.
4. Whisk eggs, milk, sugar, vanilla, salt, cinnamon and nutmeg in a large bowl.
   
   Pour egg mixture over bread cubes and stir until evenly moistened.
   
   Stir in blueberries. Spoon mixture into ramekins.
   
   Cover and refrigerate 30 minutes.
   
   Place ramekins in a large roasting pan.
   
   Add boiling water to halfway up sides of ramekins.
   
   Bake 1 hour or until knife inserted in center comes out clean. (Cover with foil if browning too quickly during baking.) Cool slightly.
   
   Dust with confectioners' sugar and serve with warm Spiced Blueberry Sauce, if desired.

Blueberry Spiced Sauce

1. Purée 1 package blueberries in a food processor or blender until smooth.
2. Stir sugar, cornstarch, cinnamon and cardamom in a small saucepan until blended.
3. Add blueberry puree and water.
   
   Stirring constantly, bring to a boil over medium heat and boil 1 minute.
   
   Remove from heat stir in remaining blueberries and lemon juice.
   
   Let cool for 5 minutes.

Amount Per Serving