Description
A cozy bake that combines soft, sweet bread with bursts of warm blueberries in a cinnamon-vanilla custard, perfect for feeding a crowd or enjoying on a leisurely weekend morning.
Ingredients
Scale
- 8 cups day-old bread, torn into 1-inch pieces (challah, brioche, or sturdy white)
- 2 cups fresh or frozen blueberries (if frozen, no need to thaw)
- 4 large eggs
- 2 cups whole milk (or 1 cup milk + 1 cup cream for richer texture)
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar (light or dark)
- Optional: 1/2 teaspoon lemon zest for brightness
- Powdered sugar, maple syrup, or whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Place the torn bread in the baking dish and sprinkle blueberries evenly over the top. Gently press berries into the bread.
- Whisk together eggs, milk, sugar, vanilla, cinnamon, and a pinch of salt until smooth.
- Pour the custard over the bread and berries. Let sit for 10–15 minutes, or cover and refrigerate overnight.
- Mix melted butter with brown sugar (and lemon zest if using) and sprinkle over the top of the casserole.
- Bake uncovered for 40–45 minutes, until the top is golden and the center feels set.
- Let the casserole rest for 10 minutes before slicing. Serve warm with powdered sugar, maple syrup, or whipped cream.
Notes
Use unsalted butter for better salt control. Day-old bread is preferred for soaking the custard without falling apart.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 160mg