What makes this the perfect brunch dish is the individual servings resembling a mini cake, drizzled with blueberry coulis and topped with creme fraiche, fruit and maple syrup. It’s browned and crispy on the outside and creamy on the inside, and has a rich, vanilla custard flavour without being eggy and is a wonderful choice for those who absolutely love brunch and those who not so much love brunch.
No. 1 | Preheat oven to 350°. In a saucepan, combine 4 cups of blueberries, 2 tbsp maple syrup, 1 tsp vanilla, chopped mint, lemon zest, and ¼ tsp of salt. Cook on medium high heat, stirring frequently until fruit begins to break down and releases its juices. Reduce heat to medium low and allow sauce to thicken, about 15 minutes. Remove from heat and transfer to a bowl to cool.
No. 2 | Meanwhile, grease 4 mini springform pans with butter. Cut the crusts off the bread. Cover the bottom of the pan with one layer of bread, ensuring there are no spaces visible.
No. 3 | Spoon ¼ cup of fresh berries + 1 tbsp sauce on top of bread spreading out evenly. Add another layer of bread over the fruit. Repeat with all the cakes and set on a baking sheet while you make the eggs mixture.
No. 4 | In a bowl whisk together the eggs, whipping cream, 2 tbsp maple syrup, 1 tsp vanilla, cinnamon, ¼ tsp of salt. Slowly pour the eggs into each pan covering the bread. Once it gets to the top, stop pouring and allow to subside. Pour remaining eggs on top then set toasts aside for 15 minutes to fully absorb the eggs. Then pour 1 tbsp of melted butter on each cake and place directly on the oven rack. Cook for 30 minutes.
No. 5 | Once cooked, allow cakes to cool for 10 minutes then remove them from the pans. Serve with a dollop of whipped cream, creme fraiche or yogurt, and add nuts, and the remaining fruit sauce.