Prepare the baking dish and/or the ramekins by buttering them. Set dishes aside.

If you have the time let your bread sit out overnight before making this recipe. If you don’t have the time, don’t worry there is an alternative. Cut the bread into ½” cubes and spread on a baking sheet. Toast the bread in a 325°F oven for 10 minutes – until the bread is lightly toasted. Transfer the bread into the buttered baking dishes. Mound the bread in the baking dishes, as it will shrink down when the bread absorbs the custard.

Next, make the custard. In a large bowl whisk the eggs into the milk. Once the eggs are incorporated, whisk in the sugar, cinnamon, salt and lemon zest.

Ladle the custard into the baking dishes. Each ramekin takes approximately 1 cup of custard. You want to be able to see the custard in the dish.

Use your hands to add the blueberries to the baking dish. Carefully press the blueberries into the nooks and crannies of the bread pudding.

Cover the baking dishes with foil and let chill in the fridge for at least 1 hour. We let ours sit in the fridge overnight – which makes this a great make ahead dish for Sunday brunch.

Bake the covered bread puddings in a 325°F oven. Bake ramekins for 25 minutes then remove the cover and bake 5-10 more minutes, until the top of the bread is golden and a toothpick inserted comes out clean. Bake a 2.5 qt oval baking dish for 45 minutes then remove the cover and bake 10 minutes uncovered. Once golden remove from the oven, let cool and serve.