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In a large bowl, combine half & half, eggs, and vanilla extract with a hand mixer.
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Grease three 9" round cake pans with oil spray or butter.
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Cut bread rolls into bite-sized cubes about 3/4" (no more than 1").
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Add first layer of bread cubes to each pan making sure to fully cover the bottom of the pan. Lightly spoon lemon curd over bread cubes (about 1/3 cup for each pan). Fill pans with remaining bread cubes, followed by 1/2 cup frozen blueberries for each pan.
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Use a large ladle to evenly pour mixture over bread cubes, taking turns after each pour until all the mixture is used.
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Preheat oven to 350°F.
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Meanwhile, gently press bread cubes down with a large spoon to submerge them completely into the mixture.
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Bake uncovered 45-50 minutes.