Blueberry Bread Pudding Delight

Thoroughly blend eggs, egg yolks, salt, white sugar, and brown sugar in a large bowl until the mixture becomes smooth and airy, approximately 1 minute. Introduce vanilla, cinnamon, lemon zest, milk, and cream into the mixture; blend until well combined. Combine bread slices with the wet ingredients by gently tossing them in, pressing down until they start to soften and are fully submerged. Allow the mixture to sit, occasionally pressing it down with a spatula, until the custard has fully absorbed the bread, roughly 20 minutes.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Apply a thin layer of melted butter to the bottom and sides of a 9x13-inch baking dish.

Select a few intact bread slices from the top of the bowl and set them aside for later use. Transfer half of the remaining bread slices into the prepared baking dish, allowing it to fall apart as desired. Distribute blueberries evenly throughout the bread and press them down with your fingers to secure them in place. Add the remaining bread slices in a uniform layer, followed by the reserved bread slices on top. Pour any remaining custard mixture over the top and brush it with the remaining melted butter.

Transfer the bread pudding to a baking sheet and position it in the center of your preheated oven. Bake until puffed and golden brown, approximately 1 hour.

Allow the bread pudding to sit for at least 20 to 30 minutes before serving.

Serve the bread pudding slightly warm or at room temperature.