Ingredients:

  • 1 loaf (approx. 680g / 1.5 lbs) Sturdy, dense bread (Challah, Brioche, or French baguette), slightly stale and cut into 1-inch (2.5 cm) cubes.
  • 1 tbsp (15g) Unsalted butter, softened (for greasing the pan).
  • 8 large eggs
  • 1 cup (240 ml) Whole milk
  • ½ cup (120 ml) Heavy cream (or double cream)
  • ¾ cup (150g) Granulated sugar
  • 2 tsp (10 ml) Pure vanilla extract
  • 1 tsp (5g) Ground cinnamon
  • ¼ tsp (1g) Ground nutmeg
  • Pinch Fine sea salt
  • 2 cups (300g) Fresh or frozen blueberries (do not thaw if using frozen)
  • 1 tbsp (15g) All-purpose flour (for berries)
  • Zest of 1 Lemon (optional)
  • ½ cup (60g) All-purpose flour (for streusel)
  • ¼ cup (50g) Granulated sugar (for streusel)
  • ¼ cup (55g) Light brown sugar, packed (for streusel)
  • ½ tsp (2.5g) Ground cinnamon (for streusel)
  • 4 tbsp (55g) Cold unsalted butter, cut into small cubes (for streusel)
  • 2 tbsp (30g) Powdered sugar (for dusting)
  • Maple Syrup, warmed (for serving)

Instructions:

  1. Grease the 9x13-inch baking dish generously with the softened butter. Spread the bread cubes evenly in the prepared dish.
  2. In a small bowl, gently toss the blueberries and lemon zest (if using) with 1 tablespoon of flour. Scatter the floured berries over the bread cubes, ensuring they are distributed evenly.
  3. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until the mixture is fully homogeneous and slightly frothy.
  4. Pour the egg custard slowly and evenly over the bread and blueberries. Gently press down on the bread cubes with the back of a spoon to ensure they are fully submerged and soaking up the liquid.
  5. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally, overnight (8–12 hours). This allows the bread to fully absorb the liquid and prevents a soggy result.
  6. Thirty minutes before baking, preheat the oven to 375°F (190°C). Remove the casserole from the fridge.
  7. In a small bowl, combine the flour, sugars, and cinnamon. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs (like rough gravel).
  8. Sprinkle the streusel evenly over the top of the soaked casserole. Place the casserole in the preheated oven.
  9. Bake for 50–55 minutes, or until the top is golden brown and puffy, and the center is set. If the top browns too quickly, cover loosely with foil for the remaining bake time.
  10. Remove from the oven and allow the casserole to rest for 10–15 minutes before serving. Dust liberally with powdered sugar just before serving and offer warm maple syrup on the side.