Blueberry Maple Breakfast Bread Pudding

Blueberry Maple Breakfast Bread Pudding

Ingredients:

1 1-pound loaf challah or brioche, crust and all, cut into 1-inch chunks

6 large eggs

2 3/4 cups whole milk

1/2 cup pure maple syrup

1 teaspoon pure vanilla extract

1/2 teaspoon salt

1 1/2 cups fresh blueberries

Directions:

1) Position a rack to the center of the oven and preheat it to 375°F.

2) Butter a 9×13-inch baking dish. Place the bread chunks in a large bowl.

3) In another large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and salt until well-blended.

4) Pour over the bread chunks and stir gently to coat. Gently fold in three-quarters of the blueberries. Let soak for 5 to 10 minutes, or until most of the liquid is absorbed.

5) Turn the mixture into the prepared baking dish. Top with the remaining berries.

Bake uncovered until puffed and golden, and a knife inserted in the center comes out clean, 50 to 60 minutes.

6) Let cool on a wire rack for 15 minutes before serving.