Mix ¼ cup butter and 2 tablespoons lemon curd until fully incorporated. Spread the croissant slices with the lemon curd butter mixture and arrange on baking dish in overlapping layers.
Sprinkle ¼ cup dried blueberries between layers and all over the top. Set aside.
In a medium bowl, whisk 3 eggs and ¼ cup sugar until smooth and creamy. Add 1 ¼ cups heavy cream, 1 ¼ cups milk, 3 tablespoons limoncello and 1 teaspoon lemon zest and stir until well combined.
Pour this mixture gently into your baking dish, making sure each croissant is submerged. Gently press down if necessary. Allow the croissants to soak in the custard for about 20 minutes.
Put the baking dish in a roasting pan filled with hot water that goes halfway up the sides of the dish. Bake for 40-60 minutes or until golden brown and the inside of the pudding is set.
For the Glaze:
Microwave 1 teaspoon lemon curd for about 15 seconds to make it easier to spread. Once the bread pudding is out of the oven and still warm, spread the glaze on top of the pudding immediately.
Notes
Tip on the dish to use – assemble your cut croissants in the dish you’re planning to use first. If they all fit and they can easily be submerged by the custard, you’re good.
Make sure the croissants absorb the custard properly. If your bread still looks dry after 20 minutes, press down gently and soak for another 10 minutes or so.
Check your pudding at the halfway mark. If you think the tops are getting a little too brown too fast, you can loosely cover it with aluminum foil and continue baking.
You can check for doneness by gently peeking in the middle of your bread pudding with a knife or fork. If liquid comes out or if it’s still too mushy, adjust your bake time.