Breakfast: Breakfast Bread Pudding Casserole with Blueberries

Wake up to a warm, hearty breakfast.

This recipe includes superfoods such as:

Lemon

Ingredients

1 loaf dry or slightly stale French or Italian bread
1/4 c. lemon curd
7 eggs
2 c. milk
2 c. half-and-half
1/3 c. confectioners' sugar
1 1/2 tsp. vanilla extract
1/4 tsp. salt
2 tbsp. sugar
2 tsp. cornstarch
2 tbsp. water
1 bag frozen blueberries

Instructions

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) gratin or 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.
For 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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