The night before brunch, slice brioche bread into thick pieces (I got 10 slices) and place them in a shallow baking dish. I recommend spraying with a little non-stick spray first and slightly overlapping each piece.
Whisk together the eggs, sugar, vanilla, salt, cinnamon and milk in a large bowl and pour evenly over the bread being sure to coat as much of it as you can.
Scatter the blueberries overtop, cover with plastic wrap and refrigerate overnight.
In the morning, remove pan from refrigerator for about 30 minutes to bring it to room temperature. Turn the oven to 356℉, remove plastic wrap and place in the oven (no need to preheat) Bake for 35 minutes or until golden brown and puffed with no liquid remaining in the centre.
Dust with powdered sugar and serve with maple syrup, whipping cream and additional blueberries if desired.
