Generously butter the baking dish using the 2 tablespoons of butter.
Slice the bread in roughly one inch (2.5 cm) slices.
Arrange the slices in two overlapping rows in the baking dish.
In a large bowl, combine the eggs, single cream (light cream or half and half), milk, 2 tablespoons sugar, vanilla, cinnamon, nutmeg and salt.
Beat with a whisk until well blended but not too bubbly.
Pour the mixture over the bread in the baking dish carefully, making sure all the slices are well coated. Use a spoon to bathe the bread slices in some of the custard which has soaked to the bottom.
Cover the baking dish with a lid, cling film or aluminium foil and place in the fridge for eight hours or overnight.
When you are ready to bake the Blueberry Bread and Butter Pudding, take the casserole out of the fridge to warm up a bit.
Make sure all the bread is well coated with the custard. If it is not, press it down a bit with a fork to allow it to take up a bit more liquid.
Preheat the oven to 350°F (170°C)
While the oven is heating, make the praline topping by combining the ¾ cup butter, brown sugar, pecans, golden syrup (corn syrup or honey), cinnamon and nutmeg together. Blend well with a fork until everything is well combined but still crumbly.
Spread the praline topping on top of the casserole as evenly as possible. You may need to use your fingers as it is very crumbly.
Sprinkle the blueberries over the top of the praline topping. Push them down into the pudding a bit so they are well surrounded by the praline topping.
Bake for 40 minutes or until puffy and golden.
Remove from the oven and let the casserole rest for five to ten minutes before serving warm.