Description
A warm, creamy, and berry-laden breakfast dish that’s an easy make-ahead option, perfect for impressing guests or enjoying a relaxing weekend morning.
Ingredients
Scale
- 1 loaf brioche or challah (450 g, about 12 slices)
- 6 large eggs (300 g)
- 480 ml (2 cups) whole milk
- 150 g (3/4 cup) granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 450 g (3 cups) fresh blueberries
- 50 g (1/4 cup) butter
Instructions
- Cube the bread into 1-inch pieces and place them in a large mixing bowl.
- Whisk together 6 large eggs, 480 ml of milk, 150 g of sugar, 1 tablespoon of vanilla extract, and 1 teaspoon of ground cinnamon until well combined.
- Pour the custard over the cubed bread and gently fold until all pieces are soaked.
- Fold in 450 g of fresh blueberries until evenly distributed. Reserve a few for topping.
- Grease the baking dish with 50 g of butter and pour the bread mixture into it. Spread evenly, and sprinkle the reserved blueberries on top.
- Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
- Preheat your oven to 180°C (350°F).
- Remove the casserole from the fridge and let it sit at room temperature for 15 minutes. Bake for 40–45 minutes, or until golden brown and the center is set.
- Let cool for 10 minutes before slicing.
Notes
Ensure bread is stale or lightly toasted to avoid sogginess. You can prepare the casserole the night before and simply bake it in the morning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 150mg