From: Summerfield Inn

Blueberry Pecan Bread Pudding

Ingredients and Quantities
8 cups French bread in 1" cubes
5 eggs
1/2 cup sugar
1 tsp. nutmeg
3 cups half and half
3 cups fresh or frozen blueberries
1 cup pecans
1/4 cup butter
1/2 cup brown sugar

Put bread in large bowl. Whip eggs, sugar and nutmeg till blended. Add milk, stir and pour over bread. Cover and place in refrigerator overnight. In morning, mix 1 cup blueberries into bread mixture. Pour into greased 9x13 pan, sprinkle remaining blueberries on top, then pecans. Melt butter and brown sugar in pan until bubbly. Pour mixture over the blueberries and pecans. Bake at 350 degrees for one hour or until firm. Serve with warm blueberry syrup. Serves 8.