Blueberry Bread Puddiing
Adapted from Kemptville Blueberry Bread Pudding

By Charles Leary and Vaughn Perry

Served fresh once a week at The Palace Hotel

2 cups milk
1 tsp. vanilla extract
1 day old baguette (1 lb) cut into 2 inch pieces (or any slightly dry bread)
2 large eggs
½ cup sugar
1 cup blueberries
¼ cup of toasted almond slivers for baking (or any favorite nut in small pieces)
1 ½ tsp unsalted butter softened

Preheat oven to 375 degrees
Butter a 9 inch by 9 inch square glass or ceramic baking dish
In a large bowl, whisk milk with vanilla.
Add bread and nuts, submerge in milk, let stand 5 minutes
In a bowl, whisk eggs and sugar until fluffy
Add to bread mixture and stir.
Fold in blueberries
Transfer to buttered pan
Dot top with butter
Bake 45 minutes uncovered until browned and crisp on top.
Let stand 10 minutes before serving

Before dotting with butter, poke dark chocolate chips (about 16 chips) halfway down into pudding