1 loaf day-old brioche (or similar bread), cut into 1-inch cubes

2 cups fresh blueberries

1 cup white chocolate chips (for pudding)

4 large eggs

2 cups whole milk

1 cup heavy cream

1 cup granulated sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon salt

1 cup white chocolate chips (for sauce)

⅓ cup heavy cream (for sauce)

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Preheat the oven to 350 °F (175 °C). Grease a 9×13-inch baking dish.
Place the bread cubes in the dish and scatter the blueberries and 1 cup white chocolate chips evenly over them.
In a large mixing bowl, whisk together the eggs, milk, 1 cup heavy cream, sugar, vanilla, cinnamon, and salt until smooth.
Pour the custard mixture evenly over the bread mixture, pressing gently to help the bread absorb the liquid. Let sit for a few minutes.
Bake for 35–45 minutes, or until the top is golden and the custard is set. A knife inserted in the center should come out mostly clean.
For the white chocolate sauce: in a small saucepan over low heat, melt 1 cup white chocolate chips with ⅓ cup heavy cream, stirring until smooth and glossy. Avoid overheating.
Remove the pudding from the oven, rest for a few minutes, then drizzle with the warm white chocolate sauce or serve the sauce on the side.
Serve warm with whipped cream or vanilla ice cream, if desired.

Use brioche or challah for best texture and flavor.

Let the bread soak briefly before baking to ensure even custard absorption.

Substitute blueberries with raspberries or mixed berries for variety.

For a lighter dessert, replace heavy cream with half-and-half.

White chocolate sauce thickens as it cools; reheat gently if needed.