Description
A comforting and delicious breakfast casserole filled with sweet, tangy blueberries and custardy bread, perfect for brunch or make-ahead meal.
Ingredients
Scale
- 1 loaf of bread (preferably brioche or challah), torn or cut into bite-sized pieces
- 4 cups blueberries (fresh or frozen)
- 6 large eggs
- 2 cups milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Butter (for greasing the baking dish; about 1 tablespoon)
- Powdered sugar (for serving, optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with butter.
- Tear or cut the bread into bite-sized pieces and place half of it in the bottom of the prepared baking dish.
- Sprinkle half of the blueberries over the bread.
- Repeat with the remaining bread pieces and blueberries.
- In a bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until fully combined.
- Pour the egg mixture evenly over the bread and blueberries in the baking dish.
- Press down gently on the bread to ensure it’s soaked in the mixture.
- Let it sit for about 15–20 minutes to soak up flavors.
- Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the center is set.
- Allow to cool slightly before serving.
- Dust with powdered sugar if desired.
Notes
This casserole can be prepared ahead of time and refrigerated overnight. Adjust baking time if chilled before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 23g
- Sodium: 375mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 186mg