Ingredients
Scale
- 1 loaf (12-14 oz) Challah, Brioche, or French bread, cubed
- 2 cups fresh blueberries (frozen also works)
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons brown sugar (for topping)
- Optional: Powdered sugar for dusting
Instructions
- Grease a 9×13-inch baking dish with butter or non-stick cooking spray. Cut your bread into 1-inch cubes. If the bread is very fresh, you can lightly toast the cubes in a 350°F oven for 10 minutes to dry them out. Spread half of the bread cubes evenly across the bottom of the prepared dish.
- Scatter 1 cup of the blueberries over the first layer of bread. Add the remaining bread cubes on top, then sprinkle the remaining cup of blueberries over the top. Gently press down on the bread to ensure it is packed evenly.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt. Whisk vigorously until the eggs are fully incorporated and the mixture is smooth. Pour this custard slowly and evenly over the bread and blueberries, making sure every piece of bread gets some liquid.
- Cover the baking dish tightly with plastic wrap or aluminum foil. Place it in the refrigerator for at least 4 hours, though overnight is highly recommended. This allows the bread to fully absorb the liquid, ensuring a moist bake.
- When you are ready to eat, preheat your oven to 350°F (175°C). Remove the dish from the fridge and take off the plastic wrap. Sprinkle the top with brown sugar for a caramelized finish. Bake for 45 to 55 minutes, or until the center is set and the top is golden brown and slightly puffy.
- Let the bake cool for 5 to 10 minutes before slicing. This helps the custard set so you get clean squares. Dust with powdered sugar and serve with extra maple syrup or a dollop of whipped cream if desired.
- Cook Time: 1 hour 5 minutes