Ingredients

• Butter, for greasing
• 1 loaf crusty sourdough or French bread
• 8 eggs, whole
• 2 C whole milk
• ½ C whipping cream, heavy
• ½ C granulated sugar
• ½ C brown sugar
• 2 Tb vanilla extract

Instructions

1. Grease 9"x13" baking pan with butter.
2. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan.
3. Crack the eggs in a big bowl and whisk the eggs, milk, cream, granulated sugar, brown sugar and vanilla.
4. Pour evenly over the bread.
5. Cover the pan tightly and store in the fridge until needed (overnight preferably).
6. When you're ready to bake the casserole, preheat the oven to 350F.
7. Remove the casserole from the fridge and sprinkle the topping over the top.
8. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
9. Scoop out individual portions and top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

Topping

Ingredients

• ½ C all-purpose flour
• ½ C brown sugar, firmly packed
• 1 tsp ground cinnamon
• ¼ tsp salt
• nutmeg, freshly grated
• 1 stick cold butter, cut into pieces, plus more for serving
• Warm pancake syrup, for serving
• 1 C fresh blueberries, for serving

Instructions

1. Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl.
2. Stir together using a fork.
3. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles.
4. Store in a re-sealable plastic bag in the fridge.