Ingredients:

  • 1 lb day-old brioche loaf, cut into 1-inch cubes
  • 8 oz light cream cheese (Neufchâtel), chilled and cubed
  • 1 cup fresh blueberries
  • 6 large pasture-raised eggs
  • 1.5 cups whole milk
  • 1 cup unsweetened almond milk
  • 1/3 cup pure maple syrup
  • 1 tbsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup rolled oats
  • 1/4 cup chopped pecans
  • 1 tbsp coconut sugar
  • 1/2 tsp ground cinnamon (for topping)
  • 2 tbsp cold grass-fed butter, cubed

Instructions:

  1. Grease a 9x13 dish and toss in the bread cubes, 8 oz cubed Neufchâtel, and 1 cup blueberries.
  2. In a large bowl, combine 6 eggs, 1.5 cups whole milk, 1 cup almond milk, 1/3 cup maple syrup, 1 tbsp vanilla, 1 tsp cinnamon, and 1/4 tsp salt.
  3. Pour the custard evenly over the bread. Press down lightly with a spatula until every cube is moistened.
  4. Cover and refrigerate for at least 4 hours, or overnight.
  5. Mix 1/2 cup oats, 1/4 cup pecans, 1 tbsp coconut sugar, and 1/2 tsp cinnamon in a small bowl.
  6. Sprinkle the oat mixture over the soaked bread and dot with the 2 tbsp cold, cubed butter.
  7. Preheat oven to 350°F. Bake for 45 minutes until the center is set and the top is golden and crackling.
  8. Let it sit for 5 to 10 minutes before slicing.