Preheat oven to 350 degrees.
Prep a 6 cup baking dish with nonstick baking spray.
Add the croissants to the prepared baking dish.
Sprinkle 1/2 cup of the fresh blueberries throughout the torn croissants.
Whisk the half and half, eggs, sugar, lemon zest, salt, and vanilla in a large.
Pour this mixture over the croissant pieces.
Ensure all of the croissants pieces have been moistened.
Sprinkle the remaining fresh blueberries on top of the bread pudding.
Set aside for 25 minutes allowing the bread pudding to soak in the egg mixture.
Sprinkle sugar on the top of the bread pudding.
Bake at 350 degrees for 50 minutes.
Check for doneness by testing with a knife inserted in the middle of the bread pudding.
Set aside for 15 minutes for it to cool.
Toss chopped pecans on top for garnish.
Drizzle warm blueberry sauce.
Garnish with whipping cream.