Choose a sweet, rich yeast bread for this blueberry dessert. Cinnamon and nutmeg give a sweet spiciness to the egg custard that envelopes the bread and berries.
Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Place half the bread into prepared dish. Top with blueberries, then remaining half bread.
In a large bowl, whisk eggs. Gradually add 1 cup of the sugar until combined. Whisk in milk, butter, cinnamon and nutmeg. Pour over bread; press bread down gently to absorb liquid. Cover dish with plastic wrap and refrigerate 1 hour.
Heat oven to 350°F. Remove pudding dish from refrigerator and remove plastic wrap. Sprinkle evenly with remaining 2 tablespoons sugar. Bake at 350°F for 1 hour, until top is browned and pudding is puffed. Let cool 10 to 15 minutes. Serve with ice cream, if desired.