Lemon Blueberry Croissant Bread Pudding with Creme Anglaise

1. Preheat oven at 350 F;
2. Slice croissants and place them in a lined loaf pan;
3. To a blender- add heavy whipping cream, milk, eggs, egg yolks, sugar, salt, vanilla and lemon zest and give it a blitz; pour over the croissants and add 1/2 cup blueberries between the slices;
4. Place a larger baking dish underneath and fill it up 2/3 with hot water; bake for 30 minutes as you gently press the croissants to soak them into the egg mixture; top with the rest of the blueberries and bake for another 50 minutes until golden and set;
5. To make Creme Anglaise- warm up milk, cream and vanilla to a gentle simmer; whisk the eggs yolks with sugar and slowly pour the warm milk/cream mixture in as you keep whisking; return to the saucepan and simmer over low temperature until it thickens for about 5 minutes;
6. Sprinkle powdered sugar, mint and lemon zest; pour generously Creme Anglaise and indulge! 😋