Instructions:
- Preheat oven to 350°F (175°C). Thoroughly butter a 9x13 inch baking dish.
- Optional: Lightly toast bread cubes for 5-7 minutes until slightly dry. Place bread cubes and blueberries in the prepared baking dish. Toss gently to distribute the fruit evenly.
- In a large bowl, whisk together the ½ cup sugar, cinnamon, and salt.
- In a separate bowl, lightly whisk the 4 eggs. Then, whisk in the 2 cups milk, 1 cup heavy cream, and vanilla extract until fully combined.
- Slowly pour the wet custard mixture into the dry ingredients, whisking gently until just combined. Do not overmix.
- Pour the custard mixture evenly over the bread and blueberries in the baking dish. Gently press down on the bread with a spatula to ensure everything is submerged.
- Let the pudding stand at room temperature for at least 30 minutes (or cover and chill for up to 4 hours) to allow the bread to fully absorb the custard.
- Bake uncovered for 45–55 minutes, or until the top is golden brown and puffed, and a knife inserted near the centre comes out mostly clean.
- While the pudding bakes, prepare the Lemon Crème Anglaise: Gently heat the ½ cup cream, ½ cup milk, and lemon zest in a saucepan until steaming (do not boil).
- In a bowl, whisk the 3 tablespoons sugar and 2 egg yolks until pale. Slowly temper the hot liquid into the egg mixture, whisking constantly, then return the mixture to the pan.
- Cook the sauce over low heat, stirring constantly, until it lightly coats the back of a spoon (170°F/77°C). Strain immediately through a fine-mesh sieve into a clean bowl.
- Let the Blueberry Bread Pudding rest for 10–15 minutes before slicing and serving warm, drizzled generously with the Lemon Crème Anglaise.