Ingredients:

  • 6 cups (approx. 350g) Challah or Brioche bread, cubed into 1-inch pieces
  • 3 Large Eggs
  • 2 cups (475ml) 2% Milk
  • 1/2 cup (120g) Plain Greek Yogurt
  • 1/3 cup (80ml) Grade A Maple Syrup
  • 2 tsp (10ml) Pure Vanilla Extract
  • 1 tsp (2g) Lemon Zest
  • 2 cups (300g) Fresh Blueberries
  • 1/2 tsp (1g) Ground Cinnamon
  • 1/4 tsp (1.5g) Sea Salt

Instructions:

  1. Cube 6 cups of Challah into 1 inch pieces and place them in your greased 9x13 inch baking dish.
  2. In a large bowl, combine 3 large eggs, 2 cups of 2% milk, 1/2 cup Greek yogurt, 1/3 cup maple syrup, and 2 tsp vanilla.
  3. Stir in 1/2 tsp ground cinnamon, 1/4 tsp sea salt, and 1 tsp lemon zest until the mixture is smooth.
  4. Pour the custard mixture evenly over the bread cubes in the dish.
  5. Gently tuck 2 cups of fresh blueberries into the nooks and crannies. Wait until the bread is wet so they don't all roll to the bottom.
  6. Let the dish sit at room temperature for 20 minutes.
  7. Place in a preheated 350°F (175°C) oven for 45 minutes until the top is golden and the center jiggles only slightly when shaken.
  8. Let it sit for 10 minutes before serving. This allows the custard to fully set and stop weeping liquid.