1 cup blueberries (148g) (or other seasonal fruits) 1 loaf of brioche bread
4 large eggs
1 1⁄2 cup milk (375ml)
1⁄2 teaspoon vanilla extract (2.5ml)
6 tablespoon sugar (85g)
1 lemon (zest)
2 tablespoon butter (30g)
Instructions
Preheat the oven to 350F/180C.
Cut the loaf of brioche into cubes.
Mix brioche cubes with blueberries in a baking pan.b
Whisk eggs with milk, vanilla, lemon zest, and 4 tablespoon of sugar.
Pour egg mixture on top of the bread and let it soak for at least 1 hour (you can let it sit in the fridge for up to overnight)
Top casserole with cubes of butter and 2 tablespoon of sugar.
Bake for 45 minutes.
If you have leftovers, you can easily store them in an airtight container or simply wrap the casserole dish with plastic wrap and place them into the refrigerator. This dish is good for up to 5 days after baking.