# What You’ll Use:
→ Bread Base
01 - 1 loaf brioche or challah bread, cut into 1 inch cubes (about 1 pound)
02 - 2 cups fresh or frozen blueberries
→ Custard Mixture
03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon salt
→ Topping
10 - 1/4 cup unsalted butter, melted
11 - 1/4 cup brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup chopped pecans or almonds, optional
14 - Powdered sugar for dusting, optional
# How-To:
01 - Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Arrange half the bread cubes evenly in the prepared dish. Scatter half the blueberries over the bread layer. Repeat with remaining bread cubes and blueberries.
03 - In a large mixing bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until completely smooth.
04 - Pour the custard mixture evenly over the bread and blueberries, pressing gently to ensure all bread cubes absorb the custard.
05 - Cover the baking dish and refrigerate for at least 30 minutes, or preferably overnight for optimal flavor development and texture.
06 - Remove casserole from refrigerator and preheat oven to 350 degrees Fahrenheit.
07 - In a small bowl, combine melted butter, brown sugar, cinnamon, and nuts if using. Mix until evenly combined and sprinkle topping evenly over the casserole surface.
08 - Bake uncovered for 40 to 45 minutes until the top is puffed and golden brown. If browning too quickly, loosely tent with aluminum foil.
09 - Remove from oven and allow to stand for 10 minutes before serving. Dust with powdered sugar if desired.
