This is the breakfast to make when people are coming over and you still want to enjoy your morning. Cubes of bread soak in a vanilla custard overnight, then bake into something soft in the middle, crisp at the edges, and studded with jammy blueberries. It comes out of the oven looking generous, and it needs nothing more than a dusting of sugar and a jug of syrup.

The overnight soak is what makes it fluffy rather than soggy: the bread absorbs the custard slowly and evenly. If you are short on time, a one-hour soak in the refrigerator still works well. Serve it warm, straight from the dish, with extra berries on the side.

Ingredients

1 loaf (about 450 g) day-old brioche or challah, cut into 1-inch (2.5 cm) cubes
2 cups (300 g) fresh blueberries, divided
6 large eggs
2 cups (480 ml) whole milk
1/2 cup (120 ml) heavy cream
1/2 cup (100 g) granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
2 tablespoons unsalted butter, for greasing the dish
Powdered sugar and maple syrup, to serve

Instructions

Generously butter a 9 x 13-inch (23 x 33 cm) baking dish. Add half of the bread cubes, scatter over 1 cup (150 g) of the blueberries, then add the remaining bread and blueberries.
In a large bowl, whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
Pour the custard evenly over the bread, pressing the cubes gently so they all make contact with the liquid.
Cover and refrigerate for at least 1 hour, or overnight for the best texture.
When ready to bake, heat the oven to 350°F (175°C). Let the dish sit at room temperature while the oven heats.
Bake uncovered for 40 to 45 minutes, until puffed, golden, and set in the center. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
Rest for 10 minutes before serving. Dust with powdered sugar and serve with maple syrup.

Tips and Substitutions

Day-old bread holds its shape best. If your bread is fresh, spread the cubes on a tray and dry them in a 300°F (150°C) oven for 10 minutes.

Frozen blueberries work in place of fresh; use them straight from the freezer and add 5 minutes to the baking time.

For a lighter version, use all milk instead of milk plus cream. The bake will be a little less rich but still soft.

Add 1/2 cup (60 g) of chopped pecans or a spoonful of lemon zest to the custard for extra flavour.

Storage and Reheating

Cool leftovers completely, then cover and refrigerate for up to 3 days. Reheat individual portions in a microwave in short bursts, or reheat the whole dish covered with foil in a 325°F (165°C) oven until warm. Freezing is not recommended, as the custard texture suffers.

Allergen Information

Contains wheat (gluten), milk, and egg. This recipe is not suitable for people with a wheat, milk, or egg allergy unless suitable substitutions are used.

Food Safety

Bake until the center is set and a knife inserted in the middle comes out clean, with no liquid custard. Do not leave the assembled dish at room temperature for more than 2 hours before baking; keep it refrigerated during the soak.

Nutrition

Estimated nutrition per serving: 380 calories, 11 g protein, 52 g carbohydrates, 14 g fat. Values are estimates only and will vary with the bread, berries, and toppings used.

Related Recipes

For another sweet finish, try Classic Apple Cinnamon Crumble, or browse more ideas in Desserts. For a lighter midday option, see Mediterranean Veggie Couscous Bowl.