In a large mixing bowl, whisk together 5 whole eggs and 4 egg yolks with ½ teaspoon of salt and 1½ cups of sugar until pale and frothy. Slowly add 1½ teaspoons of vanilla extract, ¾ teaspoon of cinnamon, and the zest and juice of 1 lemon. Gradually pour in 3 cups of milk and 2 cups of cream, mixing until smooth.

Add 1 pound of cubed sourdough bread to the custard mixture, gently stirring to ensure every piece is coated. Allow to soak for about 20 minutes.

Preheat your oven to 375°F (190°C) and butter a 9x13-inch baking dish with 4 tablespoons of butter.

Spread half of the soaked bread mixture in the prepared baking dish. Scatter fresh blueberries on top, then layer the remaining bread mixture over the blueberries.

Dot the surface of the bread pudding with additional butter or brush melted butter across the top.

Bake the dish in the preheated oven for about 1 hour until the top is golden and the center has a slight jiggle.

Once baked, remove from the oven and allow to rest for 20–30 minutes before slicing.