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.