Description
A warm, comforting breakfast casserole bursting with sweet blueberries and creamy layers of rich cream cheese. Perfect for weekend brunches, family gatherings, or a make-ahead treat that fills the kitchen with a delightful aroma. Each bite combines soft, custardy bread cubes with juicy berries for a dish that feels indulgent yet simple to prepare.
Ingredients
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6 cups cubed day-old bread (brioche, challah, or French bread)
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8 ounces cream cheese, softened
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1/2 cup granulated sugar
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2 large eggs
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1 teaspoon pure vanilla extract
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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2 cups fresh or frozen blueberries
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1 cup milk
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1/2 cup heavy cream
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1/4 cup brown sugar
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1 teaspoon lemon zest (optional)
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Butter or non-stick spray for greasing the baking dish
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
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Spread the cubed bread evenly in the prepared baking dish.
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In a medium bowl, beat together the cream cheese, granulated sugar, eggs, and vanilla extract until smooth. Add cinnamon and salt, mixing well.
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Fold the cream cheese mixture into the cubed bread, allowing some to settle between cubes.
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Sprinkle blueberries evenly over the top.
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In a separate bowl, whisk together milk, heavy cream, brown sugar, and lemon zest. Pour evenly over the bread mixture, pressing lightly to soak the bread.
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Let the casserole sit for 10–15 minutes to absorb the custard.
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Bake for 45–55 minutes until the top is golden and custard is set.
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Allow to cool for 5–10 minutes before serving.
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Serve warm, optionally with maple syrup or powdered sugar.
Notes
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Use day-old bread for the best texture.
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Frozen blueberries work fine; do not thaw to avoid extra moisture.
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Assemble ahead of time for easy morning baking.
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Lemon zest or a splash of almond extract adds extra flavor.
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Store leftovers in the fridge for up to 3 days; reheat at 325°F for 10–15 minutes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes