Grease an 8" x 8" baking dish and set aside. Using a serrated knife, cut challah bread into 1"-sized cubes and place bread cubes into baking dish.

In a separate bowl, whisk together eggs, milk, chai tea latte concentrate, ½ cup maple syrup, cinnamon, cloves, nutmeg, and ginger. Pour egg mixture into baking dish over top of the bread cubes, and press down slightly with a spatula or spoon to submerge the bread.

Scatter blueberries over top of the french toast, the drizzle approx. 2 tablespoon of maple syrup over top.

At this point, preheat oven to 350°F. I let the french toast sit for 5-10 minutes while the oven preheats so the challah absorbs the egg mixture.

Once oven has preheated, bake french toast for 20-23 minutes, or until a toothpick inserted in the highest part comes out clean and no liquid remains.

Switch oven to the broil setting and broil for 10-15 minutes longer, or until top has crisped.

Once the top layer of the bake has crisped to your liking, remove from oven and let sit for a few minutes before serving. Top with a drizzle of maple syrup if you prefer.