Start your coals. Cut out a circular piece of parchment paper to serve as a liner inside a 10-inch Dutch oven.

Tear the bread into rustic pieces (roughly 2 inches square) and place in the Dutch oven on top of the parchment paper.

In a large bowl, thoroughly mix the eggs, then stir in salt, sugar, cinnamon, and vanilla extract. Once those ingredients are fully incorporated, stir in the milk.

Now slowly drizzle the mixture over the bread. Use a wooden spoon or rubber spatula to lightly toss the bread until each piece is evenly coated. Sprinkle the blueberries on top and mix gently.

Cover the Dutch oven and set it over seven evenly spaced briquets, then add 14 briquets to the top of the lid, giving a cooking temperature of about 350 degrees in a 10-inch oven. (Use 16 total coals for an 8-inch oven, or 25 for a 12-incher, placing about one-third of the coals underneath and the rest on top.) Bake for about 30 minutes. Serve with butter and maple syrup.