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8 slices of bread (approx. 420g), cut into 2.5cm (1in) squares
1½ cups of (195g) frozen or fresh blueberries
2½ cups of (600ml) semi-skimmed milk
1 tsp of vanilla extract
1 tsp of ground cinnamon 2 tbsp of maple syrup
Yoghurt, maple syrup and extra blueberries
Scatter the squares of bread over the base of a large baking dish and spoon the blueberries over the top.
Pour over the egg and milk mixture and set aside to soak for 30 minutes.
Once soaked, transfer the dish to an oven preheated to 180°C/350°F/gas mark 4 for 30-40 minutes, until golden and well risen. Serve with the yogurt, maple syrup and extra blueberries.