Breakfast Bread Pudding Casserole With Blueberries

• loaf French bread (slightly stale) or 1 loaf Italian bread (slightly stale)↗1
• lemon curd1⁄4 cup
• eggs↗7
• milk↗2 cups
• half-and-half↗2 cups
• confectioners' sugar↗1⁄3 cup
• vanilla extract↗1 1⁄2 teaspoons
• salt↗1⁄4 teaspoon
• sugar↗2 tablespoons
• cornstarch↗2 teaspoons
• water↗2 tablespoons

Step-by-step instructions

1. 1

   Cut bread in half lengthwise.

2. 2

   Spread bottom half with lemon curd.

3. 3

   Replace top and cut down center from end to end, then crosswise into 3/4" slices.

4. 4

   Arrange bread in small (2 1/2-cup) shallow baking dishes or a 13" x 9" baking dish. Place small baking dishes on 2 jelly roll pans.

5. 5

   Lightly beat eggs.

6. 6

   Add milk, half-and-half, sugar, vanilla, and salt, beating until blended.

7. 7

   Pour 2/3 cup custard into each small casserole.

8. 8

   Refrigerate at least 2 hours or overnight.

9. 9

   Heat oven to 325 degrees F. Bake small casseroles 50 to 55 minutes (large casserole 1 to 1 1/4 hours), until cooked through.

10. 10

    blueberry sauce:.

11. 11

    combine sugar and cornstarch in small saucepan.

12. 12

    Stir in water until smooth.

13. 13

    Add blueberries. Cook, gently stirring over low heat, just until boiling, about 5 minutes.

14. 14

    Boil 30 seconds and remove from heat.

15. 15

    Serve with bread pudding.