In a large bowl, combine the milk, vanilla and nutmeg. Toss in the bread and let soak for 5 minutes.
In a separate bowl, with an electric mixer, cream the butter and sugar. Add the eggs and beat until the mixture is light and fluffy, about 5 minutes. Stir into the bread mixture. Gently fold in the blueberries.
Pour the pudding mixture into a 2 litres (8 cups) Pyrex pan. Bake in the middle of the oven for about 1 hour and 15 minutes or until the pudding is puffed and golden brown. Serve warm.
In a small saucepan, bring the maple syrup, water and sugar to a boil. Simmer for 5 minutes. In a bowl, blend the butter and flour with a fork. Slowly add the butter mixture to the previous preparation. Stir until it thickens.
Serve the pudding with the warm maple sauce.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.