Ingredients:

  • 6 cups (450g) brioche or croissants, cubed into 1-inch pieces
  • 4 large eggs
  • 2 cups (480ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/3 cup (65g) brown sugar, packed
  • 1 tsp (5g) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 2 cups (300g) frozen blueberries
  • 3 tbsp (42g) unsalted butter, melted
  • 1/4 cup (50g) brown sugar
  • 1/2 tsp (2.5g) ground cinnamon

Instructions:

  1. Grease a 9x13 inch baking dish with butter or non-stick spray.
  2. Scatter the cubed brioche or croissants evenly across the bottom of the dish.
  3. Spoon the frozen blueberries evenly over the bread, pushing some slightly into the gaps.
  4. In a large bowl, whisk together eggs, milk, heavy cream, 65g brown sugar, 5g cinnamon, vanilla, and salt until the sugar is fully dissolved.
  5. Pour the custard mixture evenly over the bread and berries, using a spatula to gently press the bread down so every cube is submerged.
  6. Cover tightly with foil and refrigerate for at least 8 hours or overnight.
  7. Preheat oven to 350°F (175°C). Remove the dish from the fridge 30 minutes before baking.
  8. Mix the melted butter, 50g brown sugar, and 2.5g cinnamon for the topping, then sprinkle evenly over the top.
  9. Bake for 40–45 minutes until the edges pull away from the dish and the top is a deep mahogany-brown.