Lemon Blueberry Bread Pudding

Preheat oven to 350°F.
Butter a 9 x 13 baking dish on the bottom and sides. Spread the bread cubes out evenly in the baking dish
In a large bowl whisk the eggs. Add the sugar, milk, evaporated milk, vanilla, salt, cinnamon, and lemon zest, and whisk until combined and sugar has dissolved.
Pour the egg mixture over the bread, pushing down gently with a spoon. Let sit 15 minutes to allow the bread to mostly absorb the egg mixture.
Top the bread with the blueberries. Tuck some down inside of the bread.
Bake 45-50 minutes until risen and lightly golden, and some of the blueberries have popped.
When removing bread pudding from the oven, it will be puffy. Let the pan rest for 10 minutes to return to normal size, then serve! You can drizzle the glaze over the top, or serve it on the side.
While the Bread Pudding is baking, make the Lemon Buttercream Sauce.
In a small saucepan, melt the butter over medium heat.
Add the sugar and stir to combine. Then add the evaporated milk. Stir to combine.
Keep stirring as you bring the mixture to a boil. Still stirring, cook for an additional 4-5 minutes. The sauce will start to thicken.
Remove the pan from the heat and add the lemon zest, and lemon juice. Stir thoroughly.
Allow to cool slightly, sauce will thicken as it cools.