Ingredients
- 1 lb brioche or challah, cut in 1–1½ inch cubes (about 10–12 cups)
- 2 cups blueberries (fresh or frozen; see note)
- 8 large eggs
- 2 cups half-and-half (or 1½ cups milk + 1/2 cup cream)
- 0.33 cup granulated sugar (use 1/4 cup for less sweet)
- 2 tsp vanilla extract
- 1–2 tsp lemon zest (plus 1 tsp lemon juice optional)
- 1 tsp ground cinnamon
- 0.25 tsp kosher salt
- 4 oz cream cheese, cut in 1/2-inch cubes (optional, for pockets)
- 1 tbsp butter, for greasing pan
- 0.75 cup powdered sugar (icing)
- 1–2 tbsp milk (icing)
- 1 tsp lemon juice (optional, icing)
- 0.25 tsp vanilla (icing)
Equipment
- 9×13-inch baking dish
- large mixing bowl
- whisk
- foil (for tenting)
Method
- Butter a 9×13-inch baking dish. Arrange half the bread cubes, half the blueberries, and half the cream cheese cubes (if using). Repeat layers.
- In a large bowl, whisk eggs, half-and-half, sugar, vanilla, lemon zest (and juice if using), cinnamon, and salt until smooth.
- Pour custard evenly over bread. Press down gently to soak. Cover tightly and refrigerate 8–24 hours.
- Heat oven to 350°F (175°C). Uncover and bake 45–55 minutes until puffed, deep golden, and the center registers 165°F. Tent with foil if needed.
- Rest 10 minutes. Whisk icing ingredients smooth and drizzle over the top. Serve with maple syrup and extra berries.
Nutrition
Calories: 360kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 150mgSodium: 300mgPotassium: 220mgFiber: 2gSugar: 23gVitamin A: 500IUVitamin C: 3mgCalcium: 170mgIron: 2mg
Notes
Frozen berries: Use straight from freezer; toss in 1 tsp flour to reduce color bleed.
Streusel option: Mix 1/4 cup melted butter + 1/2 cup flour + 1/2 cup brown sugar + pinch salt; crumble over the top before baking.
Storage: Refrigerate leftovers 3–4 days. Reheat covered at 325°F to heat through.
Gluten-free: Use sturdy GF bread.
Dairy-light: Swap half of the half-and-half for 2% milk; skip cream cheese.
Equipment: 9×13 baking dish, large mixing bowl, foil.
Streusel option: Mix 1/4 cup melted butter + 1/2 cup flour + 1/2 cup brown sugar + pinch salt; crumble over the top before baking.
Storage: Refrigerate leftovers 3–4 days. Reheat covered at 325°F to heat through.
Gluten-free: Use sturdy GF bread.
Dairy-light: Swap half of the half-and-half for 2% milk; skip cream cheese.
Equipment: 9×13 baking dish, large mixing bowl, foil.
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