Ingredients:

  • 1 lb stale brioche or challah bread (cut into 1 inch cubes)
  • 2 cups fresh or frozen blueberries
  • 4 large eggs (room temperature)
  • 1 cup heavy cream
  • 1.5 cups whole milk
  • 0.75 cup granulated sugar
  • 2 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter.
  2. Cut your 1 lb of bread into 1 inch cubes. Note: Consistent sizing ensures even soaking and cooking.
  3. Place half the bread cubes into the dish. Sprinkle with 1 cup of blueberries.
  4. Add the remaining bread and the rest of the blueberries. Bake 5 mins if the bread feels too fresh to crisp it.
  5. In a large bowl, beat the 4 eggs with 0.75 cup sugar until pale and slightly frothy.
  6. Whisk in 1 cup heavy cream, 1.5 cups milk, 2 tsp vanilla, cinnamon, and salt.
  7. Pour the mixture slowly over the bread. Note: Use a spoon to press the bread down so every piece gets wet.
  8. Let it sit for 15 minutes. Until the bread looks heavy and translucent.
  9. Place in the oven for 50 minutes. Until the top is golden and the center jiggles slightly.
  10. Remove from the oven and let rest for 10 minutes. This allows the custard to finish setting through carryover heat.