Blueberry bread pudding

Slice a one-pound loaf, ideally sourdough, between a quarter and a half inch thick.

Spread on pans, put in a 350F oven, turn the heat off at once and leave three or four hours until nearly bone dry, turning halfway.

Whisk four whole eggs and four yolks with a big pinch of salt, a little white sugar and a little brown sugar by hand, about a minute, until lighter, fluffier and no longer grainy.

Add vanilla extract, cinnamon, grated lemon zest, whole milk and heavy cream; whisk briefly.

Add the dried bread, toss until it starts to soften and press it down into the custard; let it soak at least 20 minutes, pressing occasionally.

Optionally lift out seven or eight still intact slices for the top.

Generously butter the baking dish; add about half the soaked bread in an even but irregular layer.

Scatter one pound of blueberries over and poke them into the nooks with the fingertips.

Add the rest of the bread, top with the reserved slices and pour on any excess batter.

Brush the top with a generous amount of melted butter.

Set on a sheet pan and bake in the upper center of a 375F oven about an hour, until puffed and browned.

Rest at least 20 minutes to half an hour, pressing gently with a spatula as it deflates.

Serve at room temperature or barely warm; garnish if wanted with a dollop of whipped cream and a sprig of mint.