Blueberry-Challah Pandowdy

• For the blueberry filling
• 4 1/2 cups fresh blueberries
• 1/4 cup granulated sugar
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• For the challah topping
• 3 cups torn challah pieces (see headnote)
• 5 tablespoons heavy cream, plus more for serving
• 1 tablespoon granulated sugar
• 1 pinch kosher salt

1. Position a rack in the top third of the oven. Preheat to 375u0b0 F.
2. Combine the blueberry filling ingredients in a bowl. Toss with a spoon or by hand, smushing some of the berries to release their juices. Pour into a 9-inch pie pan.
3. Combine the challah and cream in another bowl. Toss until all the bread pieces are coated. Distribute evenly on top of the blueberries. Sprinkle with sugar and salt.
4. Bake for about about 35 minutes, or until the fruit is bubbly and jammy, and the top is deeply browned. Cool for a little while before serving. This helps the fruit set up a bit. To serve: Scoop into a shallow bowl and drizzle with cream.

filling, fresh blueberries, granulated sugar, cornstarch, kosher salt, topping, heavy cream, sugar, kosher salt

Taken from food52.com/recipes/77403-blueberry-challah-pandowdy (may not work)