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For the custard, in a large bowl, whisk these ingredients in this order and between each addition: the eggs, vanilla bean paste, granulated sugar, brown sugar, cinnamon, orange zest, orange juice, heavy cream and salt.
Preheat the oven to 350 degrees F. (If you are doing this in the great outdoors, preheat the grill to 350 degrees F with indirect heat; this means, light one side of the grill while keeping the other side off).
In a large bowl, add the bread chunks, then pour the custard over the top. Gently stir the bread to coat and allow the custard to soak into the bread for 10 minutes, gently stirring the bread halfway through.
Add the blueberries and almonds and toss. Use the butter to grease a 10-inch cast-iron pan on the bottom and sides. Pour the bread mixture into the pan and add dollops of the preserves over the top. Bake in the oven or on the indirect-heat side of the grill until the pudding is set, 35 to 40 minutes. Serve each portion with a shake of confectioners’ sugar and a scoop of vanilla ice cream.