In a small saucepan, melt the butter with 1 tbsp brown sugar and pinch of salt. Simmer for 1 min.
Pour the melted butter mixture into a baking dish and spread it out evenly. I’m using an 8” x 11” baking dish.
In a medium size bowl, whisk eggs, vanilla, milk, cinnamon, nutmeg and pinch of salt. Set aside.
In a small bowl, add the lemon juice. As you start cutting the apples in slices, place them directly into the lemon juice bowl so they don’t brown. Add 1 tbsp of brown sugar and toss the apples.
Layer the bread in the bottom of the baking dish, pour half of the egg mixture over and add a layer of apples. Repeat with a second layer of bread, egg mixture and apples.
If you have little empty spots in the dish, cut a piece of bread into little cubes and stuff the holes, so the bread absorbs the egg mixture.
Garnish with blueberries and sprinkle with a bit of brown sugar. Cover with aluminum foil and refrigerate for 20 min so the egg mixture gets fully absorbed.
Preheat oven to 350F. Bake for 30 min, then remove aluminum foil cover and bake for final 25-30 min.
Sprinkle with powdered sugar and drizzle with maple syrup and enjoy.
