Ingredients:

  • 6 cups (300g) day-old Brioche or Challah, cubed into 1-inch pieces
  • 2 cups (300g) fresh blueberries
  • 1 tbsp (8g) all-purpose flour
  • 1 tsp (2g) ground cinnamon
  • 3 large eggs
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 3/4 cup (150g) granulated sugar
  • 1 tbsp (15ml) vanilla extract
  • 1 tsp (2g) lemon zest
  • 1/4 tsp (1.5g) salt
  • 4 tbsp (56g) unsalted butter, melted
  • 2 tbsp (25g) turbinado sugar

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x9 inch baking dish with butter.
  2. In a large bowl, toss the cubed brioche or challah with cinnamon. In a separate small bowl, toss the blueberries with 1 tablespoon of flour until lightly coated.
  3. Whisk the eggs and granulated sugar together until pale. Slowly stir in the whole milk, heavy cream, vanilla extract, lemon zest, and salt until the sugar is completely dissolved.
  4. Pour the custard mixture over the bread cubes and gently press down with a spatula to ensure all pieces are submerged. Let the mixture sit for 10–15 minutes to absorb the liquid.
  5. Gently fold the coated blueberries into the soaked bread mixture.
  6. Transfer the mixture to the prepared baking dish. Drizzle melted butter over the top and sprinkle evenly with turbinado sugar.
  7. Bake for 40–45 minutes until the top is golden-brown and crisp, while the center remains set with a slight jiggle.