Description
A delightful make-ahead breakfast casserole filled with cinnamon-spiced custard and juicy blueberries, topped with a buttery brown sugar streusel.
Ingredients
- 1 (12-14 ounce) loaf bread (French, sourdough, brioche, or challah)
- 1 cup (140g) fresh or frozen blueberries
- 8 large eggs
- 2¼ cups (540ml) whole milk
- ½ teaspoon ground cinnamon
- ¾ cup (150g) packed light brown sugar
- 1 tablespoon (15ml) pure vanilla extract
- ⅓ cup (69g) packed light or dark brown sugar (for streusel)
- ⅓ cup (41g) all-purpose flour
- ½ teaspoon ground cinnamon (for streusel)
- 6 tablespoons (85g) unsalted butter, cold and cubed
Instructions
- Grease a 9×13-inch baking pan with butter or nonstick spray. Cut the bread into 1-inch cubes and spread evenly in the pan.
- Scatter the blueberries over the bread cubes.
- In a bowl, whisk together eggs, milk, cinnamon, brown sugar, and vanilla until smooth. Pour the mixture over the bread and blueberries, pressing down to ensure all bread is soaked.
- Cover and refrigerate for at least 3 hours, preferably overnight.
- Preheat oven to 350°F (177°C). Make the streusel by mixing brown sugar, flour, cinnamon, and cold butter until crumbly.
- Sprinkle streusel over the casserole and bake for 45-55 minutes until golden brown and set.
- Cool for 5-10 minutes before serving warm with toppings if desired.
Notes
For best results, use day-old bread to enhance custard absorption. Can be made with different fruits or enjoyed without streusel.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American