Preheat oven to 200 degrees.

Place the cubed bread in a large bowl. Add milk and stir to coat all cubes. Let sit for about 10 minutes until bread gets slightly mushy. Stir again. The bread cubes should begin to lose their shape.

Add the cinnamon, nutmeg, flour, baking powder, salt, eggs, and melted butter. Gently stir until just combined. Let the batter rest for 5 minutes before cooking the pancakes.

Heat a griddle or large sauté pan over medium low heat and add about 2 teaspoons of butter.

Ladle about ½ cup of the batter for each pancake onto the hot griddle. Gently spread the batter out to form about a 5-inch circle. Dot each pancake with some of the blueberries.

Cook for about 2 to 3 minutes watching carefully so the pancakes don't burn. Flip and continue cooking for about another 2 minutes. The centers of the pancakes will be moist but cooked.

If the pancakes are browning too much before the center it cooked, turn the heat to medium low.

Remove pancakes to an ovenproof platter and place in the oven. Continue cooking the remaining pancakes adding more butter as needed.

Serve with warm maple syrup and butter.