Preheat oven to 350°F. Butter 8-inch baking dish, dust with sugar, moving around to evenly coat.

Spread the lemon curd on one side of the sliced Brioche bread, then sandwich with another piece of bread and cut in half diagonally. You can also cut into 1-inch cubes if you prefer, or a mix of both cuts as I did. Set aside.

In a saucepan, over low heat, add the 9 tablespoons of Plugrá Butter, vanilla, cream and milk, stirring occasionally, simmer for about 5 minutes or until butter melts. Remove from heat.

In a large bowl, whisk the eggs, 1/2 cup of sugar and pinch of salt, until well combined.

Start whisking the milk mixture and slowly pour in the egg mixture until well combined. It is important to continuously whisk, so that you do not end up with a scrambled mess. Once well combined, pour about 1/2 of the custard mixture into the prepared baking dish.

Arrange the cut Brioche sandwiches over the layer of custard, gently pushing down, allow to sit for about 10 minutes so the bread can soak up the custard.

You can add more dollops of lemon curd around the bread, add blueberries as desired, pour about 1/3 - 1/2 more of custard over bread, allow to absorb for a few minutes.

Bake in 350°F preheated oven, for 25 minutes or until custard has just set. Cool for 10 minutes, serve and enjoy!