INGREDIENTS

  • 1 loaf French breador 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

DIRECTIONS

  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.