Description
A cozy and indulgent breakfast perfect for weekends or holiday mornings. This casserole combines soft, custardy bread with juicy blueberries and a rich vanilla cream, creating a dish that’s both comforting and easy to make. Prepare it the night before for a hassle-free morning treat.
Ingredients
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1 loaf brioche or challah bread, cut into 1-inch cubes
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2 cups fresh or frozen blueberries
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8 large eggs
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2 cups whole milk
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1 cup heavy cream
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½ cup granulated sugar
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2 tsp pure vanilla extract
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1 tsp ground cinnamon
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¼ tsp salt
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2 tbsp unsalted butter, melted
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Optional toppings: powdered sugar, maple syrup, whipped cream
Instructions
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Grease a 9×13-inch baking dish with butter or nonstick spray. Place cubed bread evenly in the dish.
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Sprinkle blueberries over the bread cubes.
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In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth.
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Pour the custard over the bread and blueberries, pressing gently to ensure all pieces are soaked.
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Cover with plastic wrap or foil and refrigerate overnight or at least 6 hours.
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Preheat oven to 350°F (175°C). Let casserole sit at room temperature for 15 minutes.
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Bake uncovered for 45-50 minutes, or until the top is golden and custard is set.
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Let cool slightly before serving. Add optional toppings like powdered sugar, maple syrup, or whipped cream.
Notes
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Use slightly stale bread for best results.
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For a crispier top, broil for the last 2-3 minutes.
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Fresh or frozen blueberries both work; frozen will add extra juice.
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Optional: sprinkle nuts or streusel on top for added texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes