Description
A warm and custardy breakfast casserole featuring blueberries, cinnamon, and maple syrup, perfect for weekend brunches.
Ingredients
Scale
- 1 loaf of bread, cut into cubes (about 10–12 cups cubed)
- 2 cups blueberries (fresh or frozen)
- 6 large eggs
- 2 cups milk (whole, 2%, or dairy-free alternative)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
- Powdered sugar (for serving, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Place the bread cubes evenly in the baking dish. Scatter the blueberries over the bread.
- In a medium bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, and salt until smooth.
- Pour the egg mixture evenly over the bread and blueberries, pressing down gently so the bread soaks up the custard.
- Let the casserole sit for 15 minutes to allow thorough soaking.
- Bake in the preheated oven for 30-35 minutes or until the top is golden and the center is set.
- Allow to cool slightly, then dust with powdered sugar if desired and serve.
Notes
Use day-old bread for the best texture and feel free to mix in other berries or adjust the liquid to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 17g
- Sodium: 300mg
- Fat: 7.5g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2.5g
- Protein: 12g
- Cholesterol: 186mg