Blueberry Breakfast Casserole
This Blueberry Breakfast Casserole is the perfect way to start your day! It’s soft, slightly crispy on top, and packed with juicy blueberries in every bite. Whether you’re making it for a family breakfast, a holiday brunch, or just treating yourself, this dish is sure to be a favorite.
Equipment
- 9x13-inch baking dish
- Mixing Bowls
- Whisk
- Measuring Cups & Spoons
- Knife & cutting board
- Spatula or wooden spoon
- Aluminum Foil
- Butter or Cooking Spray
Ingredients
For the Casserole
- 6 cups bread cubed (French bread, brioche, or challah work best)
- 2 cups fresh or frozen blueberries
- 6 large eggs
- 2 cups milk whole milk or half-and-half for a richer taste
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon optional but adds warmth
- ¼ tsp salt
For the Topping (Optional)
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ cup chopped pecans or walnuts for a little crunch
- 2 tbsp melted butter
For Serving (Optional)
- Maple syrup
- Powdered sugar
- Whipped cream
Instructions
- Prepare the baking dish: Grease a 9x13-inch baking dish with butter or cooking spray to prevent sticking.
- Cube the bread: Cut 6 cups of bread into bite-sized cubes. If the bread is fresh, let it sit out for an hour or lightly toast it in the oven at 300°F (150°C) for 5-10 minutes to dry it out. Stale bread soaks up the custard better!
- Add blueberries: Spread half of the bread cubes in the baking dish, then sprinkle half of the blueberries over them. Repeat with the remaining bread and blueberries.
- Make the custard: In a large bowl, whisk together 6 eggs, 2 cups of milk, ½ cup sugar, 1 tsp vanilla, 1 tsp cinnamon, and ¼ tsp salt. Whisk well until smooth and slightly frothy.
- Pro Tip: Make sure your eggs and milk are at room temperature for a smoother blend.
- Pour and soak: Slowly pour the custard mixture over the bread and blueberries, making sure all pieces get soaked. Press down gently with a spatula so the bread absorbs the liquid. Let it sit for at least 10 minutes (or overnight in the fridge for an easy make-ahead option).
- Prepare the topping (optional): In a small bowl, mix ¼ cup brown sugar, ½ tsp cinnamon, ¼ cup chopped pecans (if using), and 2 tbsp melted butter. Sprinkle this over the casserole for a sweet, crunchy finish.
- Bake: Preheat your oven to 350°F (175°C). Cover the casserole with foil and bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes until golden brown and set in the center.
- Pro Tip: To check if it's done, insert a knife in the middle—if it comes out mostly clean (a little moisture is okay), it’s ready!
- Cool and serve: Let the casserole rest for 5-10 minutes before slicing. Serve warm with maple syrup, powdered sugar, or whipped cream for extra deliciousness!
- I love drizzling mine with a little warm maple syrup and a dusting of powdered sugar—it makes every bite taste like a bakery-style treat!
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~250-300 kcal
- Carbohydrates: ~40g
- Protein: ~8g
- Fat: ~6g
- Fiber: ~2g
- Sugar: ~15g
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.