Blueberry Summer Pudding

Directions

1. 1
   Line a 1 1/2-quart (8 1/2 by 4 1/2 by 3-inch) glass loaf pan with plastic wrap.
2. 2
   In a large heavy saucepan bring water, sugar, cinnamon, and nutmeg with blueberries to a boil over moderately high heat, stirring occasionally.
3. 3
   Reduce heat and simmer mixture, stirring occasionally, 10 minutes, or until thickened.
4. 4
   Remove pan from heat and cool mixture.
5. 5
   Trim bread slices into 4-inch squares.
6. 6
   Spread some applesauce on one side of each bread slice and arrange 2 slices, applesauce side down, in one layer in bottom of pan.
7. 7
   Pour about one-third blueberry mixture over bread.
8. 8
   Repeat layering procedure twice, ending with blueberry mixture.
9. 9
   Chill dessert, covered, at least 6 hours and up to 1 day.
10. 10
    Carefully invert dessert onto a large plate and discard plastic wrap.
11. 11
    Serve with yogurt if desired.