Breakfast Bread Pudding Casserole With Blueberries

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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