Ingredients:
2 loaves Challah bread or Brioche for a similar texture), cubed
1 qt Blueberries
1 tbsp Buona Cucina Vietnamese Ground Cinnamon
8 Egg Yolks
4 cups Half and Half
¾ cup Sugar
Runamok Cinnamon Vanilla Maple Syrup, as needed (sold in store)
2 cups Old Fashioned Rolled Oats
½ cup Sugar
½ cup Brown Sugar
1 cup Flour
1 stick unsalted Butter, cold and cut into cubes
French Vanilla Ice Cream, as needed
Buona Cucina Blueberry Dark Balsamic Vinegar, as needed
Directions:
Prep the Bread: Cube the Majestic Bakery Milk Bread and drizzle with Runamok Maple Syrup. Toss in fresh blueberries and mix evenly. Press into a greased 8″x11″ casserole dish.
Make the Custard: In a pot, bring half & half to a simmer. Whisk egg yolks, sugar, and cinnamon together until gritty. Gradually add the warm half & half to the egg mixture, whisking constantly.
Bake: Pour the custard over the bread, ensuring it’s soaked. Cover with foil and bake at 375°F for 45 minutes, removing the foil for the last 10 minutes. Let cool to room temperature.
Serve: Top with French vanilla ice cream, granola crumbs, and a drizzle of Buona Cucina Blueberry Balsamic Vinegar for the perfect finish.
Recipe by Chef Eric Longley