1 Tbsp (14g) unsalted butter

1 loaf challah or brioche bread or 8 large croissants, cut into 1-inch cubes, preferably 1–2 days old

1 cup (140g) semi-sweet chocolate chunks

1½ cups (225g) blueberries, fresh or frozen

8 large eggs

1 cup (237ml) heavy cream

1 cup (237ml) whole milk

½ cup (110g) packed light brown sugar

¼ cup (50g) granulated sugar

2 Tbsp (28g) maple syrup

2 tsp pure vanilla extract

2 tsp orange zest (from ½ medium orange)

1 tsp ground cinnamon

¼ tsp kosher salt

2 cups (480ml) heavy cream (for topping)

1 Tbsp pure vanilla extract or 2 tsp vanilla bean paste (for topping)

2 heaping Tbsp powdered sugar (for topping)

½–1 tsp ground cinnamon (for topping)

Powdered sugar, for dusting

Fresh fruit, such as blueberries or raspberries, for serving

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Butter a large baking dish with the unsalted butter.
Add the cubed bread to the dish and scatter chocolate chunks and blueberries evenly.
In a large bowl, whisk eggs, cream, milk, brown sugar, granulated sugar, maple syrup, vanilla, orange zest, cinnamon, and salt until combined.
Pour custard mixture evenly over the bread, pressing gently to soak.
Cover tightly with plastic wrap and refrigerate overnight.
Preheat oven to 350°F (175°C) the next morning. Remove casserole from fridge.
Bake uncovered for 45–55 minutes until golden brown and center is set.
Meanwhile, beat heavy cream, vanilla, powdered sugar, and cinnamon until soft peaks form.
Serve warm with powdered sugar, fresh fruit, and whipped cream.

Can be prepared with different fruits like raspberries, blackberries, or strawberries.

White chocolate or cream cheese can be added for variation.

Eggnog can replace milk/cream for a festive touch.

Can be made dairy-free with almond or coconut milk and plant-based butter.

Leftovers store in the fridge up to 3 days; reheat covered in the oven or microwave.

Unbaked casserole can be frozen up to 1 month.