- it can be made ahead of time
- it is versatile: perfect for Sunday breakfast, or a brunch party, or add a scoop of vanilla ice-cream and it becomes a yummy summer dessert!
Serves 4-6 people
- ½ cup (not packed) brown sugar = 50 g de cassonade
- 2 tablespoons butter = 30 g de beurre
- 1 tablespoon maple syrup = 1 cuillère à soupe de sirop d'érable
- 1 cup blueberries = 130 g de myrtilles
- 4 thick slices sweet bread (I use Trader Joe's Texas Toast) = 4 tranches épaisses de pain brioché
- ¾ cup milk = 175 ml de lait
- ½ teaspoon vanilla extract = ½ cuillère à café d'extrait de vanille
- pinch of salt = une pincée de sel
- 2 large eggs = 2 oeufs
Combine sugar, butter and maple syrup in a small saucepan over medium-high heat. Cook for a couple of minutes, stirring frequently, until butter melts and sugar dissolves. Pour sugar mixture into a 8 x 8–inch greased baking pan. Sprinkle evenly with blueberries.
Cut bread into 1-inch chunks. Arrange bread over blueberries.
Combine milk, vanilla, salt, and eggs in a large bowl, stirring with a whisk until frothy. Pour over bread. Cover and chill in the fridge for 8 hours or overnight.
Uncover pan and let stand at room temperature for 30 minutes. Preheat oven to 350°F/ 180°C. Bake for 30 minutes.
Spoon into bowls and drizzle with blueberry syrup from the bottom of the pan. Enjoy!