Description
A warm, gooey casserole filled with sweet blueberries and a creamy custard, perfect for brunch or breakfast gatherings.
Ingredients
Scale
- 450 g (10–12 slices) day-old bread (such as challah or brioche)
- 500 ml (2 cups) whole milk
- 4 large eggs
- 100 g (½ cup) sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 300 g (2 cups) fresh blueberries
- Optional toppings: Maple syrup, whipped cream, or powdered sugar
Instructions
- Prepare the Bread: Cut the day-old bread into cubes, about 2.5 cm (1 inch) and place in a greased baking dish.
- Make the Custard Mixture: In a bowl, whisk whole milk, eggs, sugar, vanilla extract, and ground cinnamon until combined.
- Combine Bread and Custard: Pour custard over bread cubes, gently pressing down to soak. Cover and refrigerate overnight.
- Add Blueberries: Preheat oven to 180°C (350°F), scatter blueberries over top, gently pushing some into the mixture.
- Bake the Casserole: Bake for 45 minutes until the top is golden brown and a knife inserted comes out clean.
- Cool and Serve: Let cool for about 10 minutes before slicing.
Notes
Use day-old bread to avoid sogginess and avoid overmixing to maintain texture. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg