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 the food editor 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., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.