Blueberry Bread Pudding

Cut Italian or French bread into 2-inch cubes to yield 8 cups total, then spread them evenly on a baking sheet and let dry for 15-20 minutes.

Preheat the oven to 350°F and position a rack in the center.

In a large bowl, whisk together melted butter, half and half, sugar, eggs, vanilla, and ground nutmeg until well combined.

Add the bread cubes to the custard mixture and fold gently to coat evenly, being careful not to break apart the bread pieces.

Fold in 1½ cups of blueberries into the bread mixture, reserving ½ cup for garnish.

Pour the mixture into a greased 8-inch square or 9-inch round baking dish, spreading it evenly and pressing gently so the bread absorbs the custard.

Scatter the reserved ½ cup of blueberries over the top of the bread pudding.

Place the baking dish in a larger roasting pan and pour water into the roasting pan until it reaches halfway up the sides of the baking dish, creating a water bath.

Bake for 30 minutes until the top is golden brown and a knife inserted into the center comes out clean or with just a few moist crumbs.

Remove the bread pudding from the oven and the water bath, then let rest for 5 minutes before serving.