📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. Really grease it well. Nobody wants a stuck bread pudding. Trust me on this one, I've been there, done that, ruined brunch.
2. In a large mixing bowl, whisk together the eggs, granulated sugar, lemon zest, lemon juice, thyme leaves, vanilla extract, and salt. Make sure everything is well combined. You want that sugar to *dissolve*, darling.
3. Pour in the milk and heavy cream. Gently stir until everything is uniformly mixed. Avoid over-mixing; we're not making a cake here, just a happy, custardy bread pudding.
4. Cut the bread into 1-inch cubes. Add the bread cubes and blueberries to the bowl with the custard mixture. Gently press the bread down to ensure it's all soaked in the liquid. Let it sit for about 20-30 minutes, allowing the bread to absorb as much custard as possible. This step is crucial! Don't skip it. The bread *needs* to soak.
5. Pour the bread mixture into the greased baking dish. Spread it evenly. Sprinkle any remaining blueberries on top.
6. Dot the top of the bread pudding with small pieces of butter. This adds richness and helps create a beautiful golden-brown crust.
7. Bake in the preheated oven for 45-55 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out mostly clean. If the top starts to brown too quickly, tent it loosely with foil. Every oven is different, so keep a close watch. I know mine runs a little hot, so I usually check it around 40 minutes.
8. Remove from the oven and let it cool for at least 15-20 minutes before serving. This allows the custard to set completely. Serve warm, maybe with a dollop of whipped cream or a drizzle of lemon glaze. Or, you know, just eat it straight from the pan. I won't judge.
9. Optional: To make a lemon glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle over the warm bread pudding.