French Toast Casserole ⁠

Unsalted butter, for greasing and serving ⁠
5 oz sourdough bread or french bread, cut into 1-inch cubes ⁠
3 large eggs ⁠
1/2 cup whole milk ⁠
1/2 cup heavy cream ⁠
a pinch of salt ⁠
3 tbsp brown sugar ⁠
1 tsp vanilla extract ⁠
1 tsp cinnamon ⁠
1/8 tsp ground nutmeg ⁠
1/8 tsp ground cardamom⁠
1 cup fresh blueberries, for serving ⁠
Icing sugar, for serving ⁠
Maple syrup, for serving ⁠
⁠
Grease a 8-inch baking pan with butter ⁠
Evenly scatter the bread in the greased baking pan. ⁠
In a medium bowl, crack the eggs, add milk, cream, sugar, salt, vanilla extract, cinnamon, nutmeg and cardamom. Whisk until well combined. ⁠
Pour the cream and milk mixture over the bread. ⁠
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. ⁠
When ready to bake, preheat the fritaire to 320F ⁠
Bake for 45 minutes, serve warm and top with fresh blueberries and maple syrup. ⁠