Breakfast Bread Pudding Casserole With Blueberries

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 8
• 1 loaf french bread (slightly stale) or 1 loaf italian bread (slightly stale)
• 1/4 cup lemon curd
• 7 eggs
• 2 cups milk
• 2 cups half-and-half
• 1/3 cup confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 2 tablespoons water

Recipe

• 1 cut bread in half lengthwise.
• 2 spread bottom half with lemon curd.
• 3 replace top and cut down center from end to end, then crosswise into 3/4" slices.
• 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 lightly beat eggs.
• 6 add milk, half-and-half, sugar, vanilla, and salt, beating until blended.
• 7 pour 2/3 cup custard into each small casserole.
• 8 refrigerate at least 2 hours or overnight.
• 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 blueberry sauce:.
• 11 combine sugar and cornstarch in small saucepan.
• 12 stir in water until smooth.
• 13 add blueberries. cook, gently stirring over low heat, just until boiling, about 5 minutes.
• 14 boil 30 seconds and remove from heat.
• 15 serve with bread pudding.