Description
A sweet, custardy breakfast casserole with fresh blueberries and tender bread cubes. This forgiving, vibrant one-pot dish is perfect for families, offering rich custard balanced by tart blueberry bursts. Ready in 1 hour with minimal effort and optional vegan/dairy-free adaptations.
Ingredients
10 cups rustic bread cubes
2 cups blueberries (fresh or frozen)
5 large eggs
2 cups whole or 2% milk
1 cup heavy cream
1 cup sugar
1 tsp vanilla extract
2 tbsp unsalted butter
Zest and salt for flavor
Instructions
Preheat oven to 350°F
Butter a 9 x 13-inch dish
Layer half the bread cubes in a single layer
Top with 2/3 of blueberries
Add remaining bread cubes and blueberries
Whisk eggs, milk, cream, vanilla, 6 tbsp sugar, lemon zest, and salt
Pour custard into dish; press gently to absorb, avoiding berry bursts
Soak 30 mins (or refrigerate overnight)
Let refrigerated dish sit 15 mins before baking
Top with remaining sugar and dot with butter
Bake 45 mins until golden and puffed
Cool 10 mins before serving with syrup or powdered sugar
Notes
Use frozen/blueberries directly; thaw if dried
Swap bread types like brioche or sourdough
Almond/coconut milk for dairy-free
Olive oil as a butter substitute
Overnight soaking ensures even browning
Add lemon zest and a pinch of salt to custard for brightness
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg