Description
An effortless make-ahead breakfast casserole featuring juicy blueberries in cinnamon-kissed custard-soaked bread, topped with a buttery brown sugar streusel.
Ingredients
- 1 (12-14 ounce) loaf French bread, sourdough, brioche, or challah, cubed (about 12 cups)
- 1 cup fresh or frozen blueberries
- 8 large eggs
- 2¼ cups whole milk
- ½ teaspoon ground cinnamon
- ¾ cup packed light brown sugar
- 1 tablespoon pure vanilla extract
- ⅓ cup packed light or dark brown sugar (for streusel)
- ⅓ cup all-purpose flour (for streusel)
- ½ teaspoon ground cinnamon (for streusel)
- 6 tablespoons cold unsalted butter, cubed (for streusel)
Instructions
- Grease a 9×13-inch baking pan with butter or nonstick spray. Cube the bread and spread evenly in the pan.
- Scatter the blueberries over the bread cubes.
- In a large bowl, whisk together the eggs, whole milk, cinnamon, brown sugar, and vanilla until smooth.
- Pour the custard evenly over the bread and blueberries, ensuring the bread is mostly covered.
- Cover with plastic wrap or aluminum foil and refrigerate for at least 3 hours, ideally overnight.
- Preheat the oven to 350°F. Remove the casserole from the refrigerator.
- In a bowl, mix together brown sugar, flour, and cinnamon for the streusel. Cut in cold butter until crumbly.
- Remove the cover from the casserole and sprinkle the streusel on top.
- Bake uncovered for 45-55 minutes, until the top is golden brown and the center is set. Let rest for 5-10 minutes before serving.
Notes
Serve with a dusting of confectioners’ sugar and a drizzle of maple syrup.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American