Description
A delightful and indulgent breakfast casserole made with custardy bread and bursting blueberries, perfect for cozy gatherings and easy mornings.
Ingredients
Scale
- 1 loaf of bread, cubed (day-old, brioche or challah preferred)
- 2 cups blueberries (fresh or frozen)
- 4 large eggs
- 2 cups milk (whole milk recommended)
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Butter for greasing
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish generously with butter.
- Place the cubed bread evenly in the baking dish and spread the blueberries over the top.
- In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt until smooth.
- Pour the egg mixture over the bread and blueberries, ensuring all pieces are soaked.
- Bake for 35-45 minutes until the top is golden and the casserole is set.
- Allow to cool for five minutes before serving.
Notes
You can prepare this casserole the night before to save time in the morning. For non-dairy options, almond or oat milk can be substituted.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 210mg