Grease a 9×13-inch baking dish. Add the torn croissants chunks. Then scatter the blueberries and small spoonfuls of lemon curd evenly throughout.

Using an electric mixer, beat together the softened cream cheese and sugar for about 3 minutes until fluffy. Then mix in eggs, milk, lemon juice, lemon zest, and vanilla until completely combined and smooth.

Pour the custard mixture evenly over the croissants, pressing lightly so the bread absorbs the liquid. Let the custard soak into the croissants for 20 minutes or cover and refrigerate overnight.

When ready to bake preheat oven to 350°F. Bake covered with foil for 30 minutes. Then remove the foil and bake for an additional 15 minutes or until the center is set and the top is lightly golden.

Let cool slightly, then dust with powdered sugar before serving if desired.