Preheat oven to 350 degrees. Spread 1 loaf’s worth of sprouted grain (like Ezekiel) or local bakery bread on cookie sheets and bake for 5-10 minutes (not browned). Cut the slices diagonally with a bread knife. Remove from oven, drizzle slices with 3 TBSP melted grass-fed butter or ghee.Butter or ghee up a 9 x 13 casserole dish. Arrange bread slices in bottom of pan and up the walls. Drop 1 cup fresh or frozen blueberries and spread evenly. Tuck some into the folds. Whisk together 1/2 a lemon’s worth of zest + 6 TBSP of coconut sugar and pinch together with your hands (this releases flavor). Sprinkle half of this mixture over the berries + bread.Whisk 6 organic eggs with vigor; fold in 3 cups grass-fed whole milk. Add in 1/4 tsp sea salt + 2 tsp vanilla. Pour this over the bread + blueberries. Sprinkle with remaining lemony sugar mix. Allow to sit 15 minutes or overnight in fridge.
Bake at 375 ~30-40 minutes (until a knife stuck in the center and turned doesn’t cause any liquid spillage).
Serve with maple syrup, berries, or whipped Greek yogurt.