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In a large bowl whisk together the milk eggs, sugar, lemon zest and vanilla extract until smooth and creamy.
If using large croissants tear or cut them into smaller pieces, if using smaller croissants you can keep them whole.
Dip each croissant into the milk mixture and layer them in a 9x13 inch baking dish prepared with butter or cooking spray, then pour in the remaining custard mixture over the croissants.
Add in the blueberries throughout the croissants and place spoonfuls of lemon curd inbetween and on top of the croissants.
Cover with aluminum foil and refrigerate for at least one hour or up to overnight.
Preheat the oven to 350 degrees F and allow the french toast to come to room temperature for at least 15 minutes.
Remove the aluminum foil and bake for 35 minutes or until the top is golden.
Allow to cool for 10 minutes and serve as desired.