Blueberry Pudding Cake with Maple Sauce | RICARDO

Ingredients

• 3 cups (750 ml) milk
• 1 tsp (5 ml) vanilla extract
• ½ tsp nutmeg
• 8 cups (400 g) day-old crusty white or whole-wheat bread, cubed
• 1/4 cup (55 g) unsalted butter, softened
• ½ cup (105 g) sugar
• 4 eggs, lightly beaten
• 2 cups (300 g) blueberries, fresh or frozen
• 1 cup (250 ml) maple syrup (see note)
• 1 cup (250 ml) water
• 3 tbsp unsalted butter, softened
• 3 tbsp unbleached all-purpose flour