Description
A comforting and delicious casserole combining the sweetness of blueberries with the satisfying texture of baked bread, perfect for brunch or breakfast.
Ingredients
- 1 pound rustic loaf, cut into 1-inch cubes (about 10 cups)
- 1½ to 2 cups blueberries, fresh or frozen
- 5 large eggs
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 6 tablespoons sugar (for custard)
- 1 tablespoon finely grated lemon zest
- ⅛ teaspoon kosher salt
- 2 tablespoons unsalted butter, diced (for topping)
- 2 tablespoons sugar (for topping)
- Butter (for the baking dish)
- Optional: powdered sugar (for serving)
- Optional: warm maple syrup (for serving)
Instructions
- Preheat your oven to 350°F and butter a 9×13 inch baking dish.
- Layer half of the bread cubes in the dish, followed by two-thirds of the blueberries. Add the remaining bread cubes and blueberries on top.
- In a large bowl, whisk together the eggs, milk, cream, 6 tablespoons of sugar, vanilla extract, lemon zest, and kosher salt until fully combined.
- Pour the custard mixture evenly over the layered bread and blueberries. Gently press down with a spatula.
- Let the casserole sit for at least 30 minutes or refrigerate overnight for best results.
- Sprinkle the remaining 2 tablespoons of sugar over the top and dot with diced butter.
- Bake for about 45 minutes until puffed and golden brown. Allow cooling for 10 minutes before slicing.
- Serve warm, dusted with powdered sugar or drizzled with maple syrup.
Notes
Use day-old bread for better absorption of the custard. Consider adding spices like cinnamon for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American