Blueberry Brioche Bread Pudding
Preheat oven to 350*
In a small saucepan over low heat warm the following:
2 cups milk
2 tbs (1/4 stick) unsalted butter
1 tsp vanilla extract
1 tsp cinnamon
1/2 cup sugar
Pinch salt
Cook just until butter melts; cool.
Grease a 6-cup baking dish and fill it with: 1/2 loaf brioche bread, cut into 2-inch cubes (about 5 to 6 cups)
Add 2 beaten eggs and 1 1/2 cups fresh blueberries to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until edges of bread have browned. Serve warm with fresh berries, caramel sauce & whip cream.