Prep: 10 minutes
Cook: 45 minutes
Yield: 4-6 servings
Ingredients
Butter, for greasing
6 eggs
3 cups of whole milk
3/4 cup of maple syrup, plus extra for serving
2 teaspoons of ground cinnamon, plus 1 tablespoon
1/4 teaspoon of fine sea salt
1 zested lemon
3 (1-inch thick) slices (8 ounces) of day-old challah or sourdough bread, cut into one-inch cubes
2 cups (12 ounces) of fresh or frozen, thawed, and drained blueberries
3 tablespoons of granulated sugar
Directions
Firstly place an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Then butter a 9-13-inch baking dish and set aside.
Next, in a large bowl, beat the eggs until frothy. After that add the milk, maple syrup, cinnamon, salt, and lemon zest. Then add the bread cubes and mix until coated and stir in the blueberries. After that pour the mixture into the prepared baking dish.
Mix together the remaining cinnamon and sugar in a small bowl. After that sprinkle the cinnamon sugar over the egg mixture in an even layer and bake for 40-45 minutes until the top is golden and the filling is set.
In the end spoon onto serving plates and drizzle with maple syrup. Enjoy your meal!
Next, in a large bowl, beat the eggs until frothy. After that add the milk, maple syrup, cinnamon, salt, and lemon zest. Then add the bread cubes and mix until coated and stir in the blueberries. After that pour the mixture into the prepared baking dish.
Mix together the remaining cinnamon and sugar in a small bowl. After that sprinkle the cinnamon sugar over the egg mixture in an even layer and bake for 40-45 minutes until the top is golden and the filling is set.
In the end spoon onto serving plates and drizzle with maple syrup. Enjoy your meal!
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