Breakfast Bread Pudding Casserole With Blueberries - cooking recipe

Ingredients

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

Preparation

Cut bread in half lengthwise.
Spread bottom half with lemon curd.
Replace top and cut down center from end to end, then crosswise into 3/4\" slices.
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.
Lightly beat eggs.
Add milk, half-and-half, sugar, vanilla, and salt, beating until blended.
Pour 2/3 cup custard into each small casserole.
Refrigerate at least 2 hours or overnight.
Heat oven to 325 degrees F. Bake small casseroles 50 to 55 minutes (large casserole 1 to 1 1/4 hours), until cooked through.
blueberry sauce:.
combine sugar and cornstarch in small saucepan.
Stir in water until smooth.
Add blueberries. Cook, gently stirring over low heat, just until boiling, about 5 minutes.
Boil 30 seconds and remove from heat.
Serve with bread pudding.