Ingredients:

  • 1 lb Brioche loaf, cut into 1-inch cubes
  • 6 large Eggs
  • 2 cups 2% Milk
  • 1/2 cup Plain Greek Yogurt
  • 1/3 cup Pure Maple Syrup
  • 1 tbsp Pure Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Sea Salt
  • 1 cup Fresh Blueberries
  • 1/2 cup Rolled Oats
  • 1/4 cup All-purpose flour
  • 2 tbsp Coconut sugar
  • 2 tbsp Cold Unsalted Butter, cubed

Instructions:

  1. Prepare the bread. Slice your 1 lb brioche loaf into uniform 1 inch cubes. Note: Uniformity ensures even absorption of the custard.
  2. Grease the dish. Coat a 9x13 baking dish with butter or non stick spray until every corner is glistening.
  3. Whisk the liquids. Combine 6 eggs, 2 cups milk, 1/2 cup yogurt, 1/3 cup syrup, and vanilla until the mixture is pale and smooth.
  4. Add the aromatics. Stir in 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Note: Whisking the spices into the liquid prevents cinnamon clumps on the bread.
  5. Layer the bread. Place half of the brioche cubes in the dish and sprinkle with half of the blueberries.
  6. Pour the custard. Add the remaining bread and pour the egg mixture over the top until the bread is saturated but not swimming.
  7. Create the topping. Mix 1/2 cup oats, 1/4 cup flour, 2 tbsp coconut sugar, and 2 tbsp cold butter until it resembles coarse sand.
  8. Chill the assembly. Let the dish sit for at least 20 minutes (or overnight) until the bread feels heavy and damp.
  9. Bake the casserole. Preheat oven to 350°F (180°C) and bake for 45 mins until the top is golden and the center doesn't jiggle.
  10. Rest and serve. Let the dish stand for 10 minutes until the custard fully sets and becomes sliceable.