Ingredients:
1/2 c butter, melted
1 c half-and-half or milk (I used milk)
1 1/2 c sugar
2 large eggs, lightly beaten
1 t. vanilla extract (I used almond)
1/2 t. ground nutmeg
2 c. blueberries, fresh or frozen (if frozen, drain excess liquid after thawing)
8 c Italian or French bread cut into 2" cubes
water

How to make this recipe:
Butter an 8" round baking pan (I use a round casserole). Combine butter, milk, sugar, eggs, vanilla and nutmeg in a bowl. Beat until smooth. Place bread cubes in a large bowl; pour milk mixture over bread cubes. Toss until bread is well-moistened. Fold in blueberries. Spoon mixture into prepared pan.

For pressure cooker: Cover the pan tightly with foil. Put trivet in cooker and add 1 1/2 c water. Put pan on trivet (You can make a strip of aluminum foil by folding a 1' by 2' piece in half twice, lengthwise. Put the strip under the pan, lower it into the cooker, then fold the ends over the top of the pan. Use the same strip to help remove the pan.) Cook over high pressure 15 minutes. Use natural release method. Lift pan from cooker and place on wire rack to cool.

Oven cooking: Put the pan in a bigger pan of hot water (1 inch deep). Bake, uncovered, at 350 until knife inserted 1" from edge of casserole comes out clean, 40 to 45 minutes.

Serve warm. Top with whipped cream, if desired.

Recipe from: Karen