Good Morning Blueberry Citrus Bread Pudding

Ok, so this seems to be sort of a trend these days, but hey, it's summer and we seem to always have supply of fresh blueberries on hand.  Not to be braggin' or anything but I have several versions of bread pudding under my belt at this point in my life; like the cinnamon bread and the chocolate variety, pumkin, you name it.  Basically you can make it with any sort of day old bread and any sort of mix ins joux want.  Scarfed by man, woman, and child in record time.  This is actually a hearty breakfast if you think of it as bread, eggs, milk, and fruit.  Its all in the puddin'.

 

 

whipped cream pleez.

1 baguette of french bread, cut into cubes
1 pint of fresh blueberries 

1 cup of orange juice
8 large eggs
4 cups whole milk
1 cup of sugar
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
1 tablespoon butter, for parchment paper.

 

Preheat oven to 350 degrees.  Place bread cubes in a large baking dish; set aside.

Place eggs in a large bowl. In another large bowl, combine milk, 2/3 cup sugar, vanilla, and nutmeg. Pour the milk concoction into eggs and whisk till frothy. Add the blueberries and the o.j., stir to combine. Pour over bread, and be sure to press all of the bread into the dish so that it really soaks it all up.  Sprinkle with the rest of the sugar.
grab a stick of butter and smear it on a piece of parchment paper approximately the same size as the baking dish. Press it buttered-side down, over the bread. Place baking dish in a larger roasting pan. Place in oven, and add enough water to the larger pan to come halfway up sides of baking dish. Bake 45 minutes. Uncover and bake 15 minutes more. Remove from oven and let stand 20 minutes before serving. so gud.