First cut the bread into slices and leave it aside.
Whisk the eggs with the sugar, then add the milk, cream, vanilla and cinnamon.
Pass the slices of bread, one at a time, into the egg mixture, then place them in a buttered baking sheet, slightly overlapping each other.
Sprinkle the surface with the dried blueberries, then pour the remaining mixture over the slices of bread.
Cook for about 45 minutes in a ventilated oven preheated to 180 ° C.
You can check the cooking with the toothpick test, like any other dessert: if the toothpick comes out dry, the cake is ready.
Serve the warm, warm or even cold bread pudding on its own, accompanied with ice cream, with cream, with a caramel topping … in short, as you prefer!
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