Minimally Invasive

1 loaf challah bread (or brioche, or equal amount of croissants)
4 eggs
1 1/2 cups whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons pure cane syrup (I use Steen’s)
splash of bourbon or Tennessee whiskey
frozen blueberries
zest of 1/4 lemon
1 tablespoon sugar, divided
1-2 teaspoons flour
1/8 teaspoon cardamom
1/4 teaspoon cinnamon

Preheat oven to 350 degrees.

Butter bottom and sides of small baking dish. Pour 1/2-inch layer of frozen blueberries into baking dish. Add 1/2 tablespoon sugar, flour, lemon zest, cardamom, and cinnamon. Stir to combine.

Tear bread into large pieces and place in a single layer on large baking sheet. Toast in oven for about 10 minutes, or until bread begins to dry out. Do not brown.

In a large bowl, whisk together, eggs, milk, vanilla and almond extracts, cane syrup, and bourbon. Add bread, pressing down so it absorbs the egg mixture evenly. Let soak for a few minutes (or, if you’re using croissants, for one hour), then spoon over blueberries. Sprinkle with remaining 1/2 tablespoon sugar.

Bake at 350 degrees for approximately 45 minutes, or until blueberry filling is bubbly and bread layer is evenly browned. (This time around, my blueberry layer spilled over the sides, so you might want to bake this on a tray.)