Ingredients:

  • 1 lb Challah loaf, cut into 1-inch cubes
  • 8 oz full-fat cream cheese, chilled and cubed
  • 1.5 cups fresh blueberries
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.33 cup maple syrup
  • 1 tsp pure vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 1 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 cup water
  • 1 cup fresh or frozen blueberries (for syrup)
  • 1 tbsp unsalted butter

Instructions:

  1. Grease your 9x13 inch pan with 1 tbsp of unsalted butter. Note: This prevents sticking and adds a subtle toasted flavor to the bottom crust.
  2. Place half of your 1 inch Challah cubes into the bottom of the pan.
  3. Scatter the 8 oz of cubed cream cheese evenly over the bread.
  4. Top the cream cheese with 1.5 cups of fresh blueberries.
  5. Cover everything with the remaining bread cubes.
  6. In a large bowl, combine the 8 eggs, 2 cups milk, 0.5 cup heavy cream, 0.33 cup maple syrup, vanilla, cinnamon, and salt.
  7. Pour the mixture evenly over the bread until every cube looks moistened.
  8. Cover with plastic wrap and refrigerate for 10 hours 10 mins (overnight).
  9. Preheat oven to 180°C (350°F). Bake for 50 minutes until the top is golden and the center no longer jiggles.
  10. While baking, simmer the sugar, cornstarch, water, and 1 cup of blueberries in a saucepan until the sauce thickens and berries burst.