Ingredients

• 500 g Stale Brioche
• 4 units Eggs
• 250 ml Whole Milk
• 125 ml Heavy Cream (35%)
• 125 ml Pure Maple Syrup
• 5 ml Vanilla Extract
• 2 g Ground Cinnamon
• 1 pinch Salt
• 250 g Wild Blueberries (fresh or frozen)
• 15 g Unsalted Butter

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20x30 cm baking dish with butter.

2. 2

   In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt until well combined.

3. 3

   Add the brioche cubes to the mixture and let soak for 10-15 minutes, ensuring all pieces are thoroughly saturated.

4. 4

   Gently fold the wild blueberries into the brioche mixture.

5. 5

   Pour the mixture into the prepared baking dish and spread evenly.

6. 6

   Bake for 30-35 minutes, or until the gratin is golden brown and set in the center. A knife inserted into the center should come out clean.

7. 7

   Let rest for a few minutes before serving. Can be drizzled with extra warm maple syrup.