Breakfast Bread Pudding Casserole With Blueberries

• 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

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.

bread, lemon curd, eggs, milk, sugar, vanilla, salt, sugar, cornstarch, water

Taken from www.food.com/recipe/breakfast-bread-pudding-casserole-with-blueberries-252548 (may not work)