Ingredients:

  • 4 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 3 tbsp pure maple syrup
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 lb brioche loaf, cubed into 1-inch pieces
  • 1 cup fresh blueberries
  • 1/4 cup almond flour
  • 2 tbsp melted unsalted butter
  • 2 tbsp coconut sugar
  • 1/2 tsp ground cinnamon

Instructions:

  1. Grease your baking dish or line it with parchment paper. Arrange the cubed brioche evenly across the bottom and scatter the blueberries evenly between the bread cubes.
  2. In a large bowl, whisk together the eggs, milk, cream, maple syrup, vanilla, cinnamon, and salt until the mixture is completely smooth.
  3. Pour the custard evenly over the bread, pressing down gently with a spatula to ensure every piece is submerged. Cover tightly with aluminum foil and refrigerate for at least 8 hours, or overnight.
  4. Preheat your oven to 350°F (175°C).
  5. Combine the almond flour, melted butter, coconut sugar, and ground cinnamon in a small bowl until they resemble fine pebbles. Sprinkle the mixture evenly over the soaked bread.
  6. Bake uncovered for 40–45 minutes until the top is mahogany-colored and the center is set but still has a slight jiggle.