Ingredients
- 6 large eggs
- 2 cups milk
- 1/3 cup heavy cream
- 1/2 cup sugar, plus 1 tablespoon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- 10 thick slices sourdough bread
- 3 tablespoons brown sugar
- 4 tablespoons butter, cubed
- 1 cup blackberries
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon water
- maple syrup, for serving
Preparation
Beat eggs in a large bowl. Whisk in milk, heavy cream, 1/2 cup sugar, vanilla, and salt.
Dip each slice of bread into egg mixture to coat. Arrange dipped bread overlapping in a 9- by 13-inch baking dish. Pour remaining egg mixture over top. Cover with foil and refrigerate for at least 2 hours.
Combine blackberries, balsamic vinegar, water, and remaining 1 tablespoon sugar in a small saucepan. Bring to a simmer over medium-low heat, stirring continuously. Cook until juices are released and berries just begin to break down, 5–10 minutes.
Heat oven to 375°. Uncover casserole and top with brown sugar and dot with butter. Cover and bake for 25 minutes. Uncover and continue to bake until top is golden brown and crunchy, about 25 minutes. Drizzle with blackberry sauce before serving. Serve with maple syrup, if desired.
