Ingredients:

  • 16 oz brioche bread, challah, or day-old French bread, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen blueberries

Instructions:

  1. Lightly grease a 9x13-inch baking dish. Arrange the 1-inch bread cubes evenly in the prepared dish.
  2. In a large bowl, whisk together eggs, whole milk, heavy cream, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
  3. Sprinkle the fresh or frozen blueberries over the bread cubes in the baking dish. Pour the custard mixture evenly over the bread and blueberries, ensuring all bread is thoroughly soaked. Gently press down on the bread to help it absorb the liquid.
  4. Cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for 8-12 hours, or overnight, allowing the bread to fully absorb the custard.
  5. Preheat oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 20-30 minutes while the oven preheats. Bake the covered casserole for 30 minutes.
  6. Remove the cover and continue baking for another 15 minutes, or until the top is golden brown, puffed, and the custard is set (a knife inserted into the center comes out clean).
  7. Let the casserole cool for a few minutes before serving. Optionally, dust with powdered sugar or serve with extra maple syrup.