Grease a 2”x9.5” circular tart baking dish with butter and set aside.
Beat the eggs in a large mixing bowl. Whisk in the milk, vanilla extract, and salt. Add the cubed bread to the egg mixture and toss really well, making sure all of the bread is coated and submerged. Cover and let sit in the fridge for 45 minutes. Meanwhile, preheat the oven to 350°F.
Transfer the soaked bread to the greased dish. Dollop the blueberry jam and arrange the fresh blueberries across the top. Drizzle the maple syrup evenly over the bread. Bake for about 30-35 minutes until cooked through and slightly golden.
Serve with the softly whipped cream (recipe below) and a dusting of powdered sugar over top, along with warm maple syrup on the side.
Softly Whipped Cream
Pour the heavy cream into the bowl of a stand mixer. Using the whisk attachment, whip on medium speed until foamy.
Add the maple syrup.
Continue to whip just until soft peaks form, scraping down the sides of the bowl as needed.