Blueberry Bread Pudding

Three things I love about this dish:

- it is easy and delicious
- 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!