• 1 loaf brioche or challah bread (day-old, cut into 1-inch cubes)

• 1 cup fresh or frozen blueberries

• 8 large eggs

• 2 cups whole milk (or half-and-half for creamier texture)

• ½ cup heavy cream

• ½ cup granulated sugar

• ¼ cup brown sugar

• 2 tsp vanilla extract

• 1 tsp ground cinnamon

• ¼ tsp nutmeg

• Pinch of salt

Cook Mode Prevent your screen from going dark

1. Prepare the casserole:

• Grease a 9×13-inch baking dish.

• Layer half the bread cubes in the dish, sprinkle with half the blueberries, then top with the remaining bread and blueberries.

2. Make the custard mixture:

• In a large bowl, whisk together eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt until smooth.

• Pour evenly over the bread and blueberries, pressing down slightly so the bread soaks it up.

3. Chill overnight:

• Cover the dish tightly with plastic wrap or foil and refrigerate at least 4 hours or overnight.

4. Prepare the topping (in the morning):

• Mix flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter until crumbly. Sprinkle evenly over the casserole.

5. Bake:

• Preheat oven to 350°F (175°C). Bake uncovered for 45–55 minutes, until golden brown and set in the center.

6. Serve:

• Let rest for 5 minutes before serving. Top with maple syrup, powdered sugar, and extra fresh blueberries.