Step 1

Cut the loaf of bread into slices and cut each slice into thirds. Place the bread cubes on a baking sheet for at least 8 hours overnight so they dry out.  If you do not have time to leave the bread out notes are listed below.

Step 2

In a large bowl add the whole milk, heavy cream, light brown sugar, eggs, vanilla extract, cinnamon, and salt. Mix for 2-3 minutes or until fully mixed. Set aside.

Step 3

Butter a 9x13 baking dish on the bottom and the sides.

Step 4

Transfer the stale bread to the baking dish.

Step 5

Top the bread evenly with the blueberries.

Step 6

Pour the egg custard over the bread and blueberries into the baking dish. Make sure all the bread pieces are coated.

Step 7

Place the covered baking dish in the fridge for 3 to 24 hours.

Step 8

Preheat the oven to 350° F and remove the baking dish from the fridge.

Step 9

Place the baking dish in the oven for 45-55 minutes uncovered.

Step 10

Place an aluminum tent on top of the baking dish if the top starts to get too brown.

Step 11

Allow the casserole to rest for 5-10 minutes before serving.