Blueberry and Lemon Curd Bread Pudding
2 1/2 Cups Heavy Cream
7 Tablespoons Sugar, divided
2 Teaspoons Vanilla Extract
2 Cups Lemoncurd
1 Cup Martin's Butter Bread, cubed
1 Cup Blueberries
Preheat the oven to 350*F. Heat the cream in a medium saucepan until just close to boiling; set aside.
In a medium bowl, whisk together the eggs, 5 T sugar, and vanilla, until well combined. Slowly add the cream while continuing to whisk.
Spoon about ¼ cup of the lemon curd into the bottom of 6 greased ramekins. Divide the bread cubes among the ramekins and pour the cream mixture on top.
Add the blueberries and sprinkle with 2 T sugar. Let stand for 5-10 minutes to soak in.
Arrange the ramekins on a baking sheet and bake for 15-20 minutes, or until golden brown and heated through. Remove from oven and allow to rest for 5-10 minutes.