Instructions

• If your bread is not day-old, preheat oven to 350°F (175°C). Spread the 1‑inch bread cubes from the 1 (14–16 oz) loaf in a single layer on a baking sheet and toast in the oven 8–12 minutes, stirring once, until lightly dry and slightly golden. (If using day-old bread, skip to step 3.)
• Evenly transfer the toasted or day-old bread cubes to a 9×13-inch baking dish.
• Scatter 1 cup fresh or frozen blueberries evenly over the bread cubes.
• In a large bowl, whisk together 2 cups liquid egg whites (or 8 whole eggs), 2 cups unsweetened almond milk, 1/4 cup pure maple syrup, 1 tablespoon vanilla, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt until well combined.
• Pour the egg‑milk mixture evenly over the bread and blueberries, making sure most bread pieces are moistened. Press the bread down gently with a spatula or the back of a spoon so the liquid is absorbed.
• Cover the baking dish and refrigerate for at least 1 hour, or preferably overnight, to allow the bread to soak.
• When ready to bake, preheat the oven to 350°F (175°C). Remove the cover and bake the casserole, uncovered, for 45–50 minutes, or until the center is set and the top is golden.
• Let the casserole rest 5–10 minutes before serving. Top with optional powdered sugar, extra maple syrup, and/or additional blueberries as desired.