# What You'll Need:
→ Bread Base
01 - 1 loaf brioche or challah bread, cut into 1 inch cubes (approximately 1 pound)
02 - 2 cups fresh or frozen blueberries
→ Custard Mixture
03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon salt
→ Topping
10 - 1/4 cup unsalted butter, melted
11 - 1/4 cup brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup chopped pecans or almonds, optional
14 - Powdered sugar for dusting, optional
# How To:
01 - Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Arrange half the bread cubes evenly in the prepared dish. Scatter half the blueberries over the bread layer. Repeat with remaining bread cubes and blueberries.
03 - In a large mixing bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until completely smooth and combined.
04 - Pour the custard mixture evenly over the bread and blueberries, pressing gently with the back of a spoon to ensure all bread cubes absorb the custard.
05 - Cover the baking dish and refrigerate for at least 30 minutes, or preferably overnight, to allow the bread to fully absorb the custard mixture.
06 - Preheat the oven to 350°F.
07 - In a small bowl, combine melted butter, brown sugar, cinnamon, and nuts if using. Mix until texture resembles coarse crumbs. Sprinkle evenly over the chilled casserole.
08 - Bake uncovered for 40 to 45 minutes, until the top is puffed and golden brown. If the topping begins browning too quickly, loosely tent with aluminum foil to prevent burning.
09 - Remove from oven and let stand for 10 minutes before serving. Dust with powdered sugar if desired.
