Position a rack in the top third of the oven. Preheat to 375° F.
Combine the blueberry filling ingredients in a bowl. Toss with a spoon or by hand, smushing some of the berries to release their juices. Pour into a 9-inch pie pan.
Combine the challah and cream in another bowl. Toss until all the bread pieces are coated. Distribute evenly on top of the blueberries. Sprinkle with sugar and salt.
Bake for about about 35 minutes, or until the fruit is bubbly and jammy, and the top is deeply browned. Cool for a little while before serving. This helps the fruit set up a bit. To serve: Scoop into a shallow bowl and drizzle with cream.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.