Ingredients
1 loaf of day-old French bread, cut into 1-inch cubes (about 10 cups)
6 large eggs
2 cups whole milk (or dairy-free alternative)
1/2 cup heavy cream – optional, but it adds a silky, indulgent texture if you want a richer flavor.
1/3 cup maple syrup or honey
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
2 cups fresh or frozen blueberries
1/4 cup packed brown sugar (optional topping)
2 tbsp butter, melted
Optional Add-ins/Substitutions:
Swap French bread with brioche or challah for a richer taste.
For an extra pop of flavor, try sprinkling in a dash of nutmeg or grating a little lemon zest.
To make this recipe vegan, simply swap in non-dairy milk and use a flaxseed egg alternative.
Instructions
Prep the Bread: Grease a 9×13-inch baking dish. Spread half of the bread pieces evenly over the bottom of your greased baking dish to form the first layer.
Layer the Blueberries: Sprinkle 1 cup of blueberries over the bread layer.
Add Remaining Bread: Cover with the rest of the bread cubes.
Make the Custard: In a large bowl, whisk together eggs, milk, cream (if using), maple syrup, vanilla, cinnamon, and salt.
Pour & Soak: Pour the custard mixture evenly over the bread. Lightly press the bread to help it soak up the custard.
Chill Overnight (or at least 2 hours): Cover with foil and refrigerate.
Bake It Up: Preheat your oven to 350°F. Remove foil and sprinkle with remaining blueberries and brown sugar. Drizzle with melted butter.
Bake: Bake uncovered for 45–50 minutes, or until the top is golden and the center is set.
Cool Slightly: Let rest for 10 minutes before serving. It’ll slice more cleanly and won’t be too hot to eat!