Lemon Blueberry Bread Pudding

Bread Pudding:

2 loaves Challah bread, (stale)        1 tsp vanilla extract
4 eggs                                             1/2 tsp cinnamon
1 cup sugar                                     4 cups milk
1 bag ( 16 oz) frozen blueberries

Lemon Curd

1/2 cup butter        1/2 cup fresh lemon juice
5 tsp lemon zest      1.5 cups sugar
5 eggs beaten         5 more egg yolks

Whipped Cream

1 pint whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract

Directions:

-  Combine lemon curd ingredients in a double boiler and stir often until it gels up ( 15 - 20 minute). Let cool.
- Preheat oven to 400F and grease 9x13 glass baking dish
- Break up bread into crumbles ( no big chunks)
- Large mixing bowl, whisk eggs, sugar, milk, vanilla and cinnamon.
- Mix blueberries into bread and dump in baking dish
- Pour egg mixture over bread and firmly down so it soaks up all the wet mix. Let stand for at least an hour.
- Cover with foil - bake 30 minutes. Uncover and cook for another 20. Let cool.
- Stand mixer - beat cream, sugar, vanilla on high unitl stiff peaks.
- Drizzle lemon curd over whipped cream - drag spoon over for marbled effect.
- Top bread pudding slices with whipped cream and an extra drizzle of lemon curd.

Source : Take the Cake local restaurant