Description
A comforting and easy-to-make casserole filled with blueberries and custardy bread, perfect for breakfast or brunch gatherings.
Ingredients
Scale
- 1 loaf of bread (e.g., French or challah), cut into cubes
- 2 cups blueberries (fresh or frozen)
- 6 large eggs
- 2 cups milk
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Butter or cooking spray (for greasing)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish with butter or cooking spray.
- Cut the loaf of bread into cubes and place half of them in the greased baking dish. Sprinkle half of the blueberries over the bread cubes.
- Layer the remaining bread cubes on top, followed by the rest of the blueberries.
- In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
- Pour the egg mixture evenly over the bread and blueberries in the baking dish. Press down gently to ensure the bread absorbs the mixture.
- Let it sit for about 30 minutes or overnight in the refrigerator for best results.
- Bake in the preheated oven for 45–50 minutes or until the top is golden brown and the casserole is set.
- Allow to cool slightly before serving. Optional: Serve with maple syrup, whipped cream, or powdered sugar.
Notes
Use day-old bread for better absorption. For a lower-sugar option, reduce added sugar to 1/4 cup and top with fresh fruit when serving.
- Prep Time: 15
- Cook Time: 50
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 180mg