Description
A delicious make-ahead breakfast casserole that combines chewy cinnamon-spiced bread, creamy egg custard, juicy blueberries, and a crispy brown sugar streusel topping.
Ingredients
- 1 (12-14 ounce) loaf bread (French bread, 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
- Optional toppings: Extra fresh blueberries, maple syrup, confectioners’ sugar for dusting
Instructions
- Grease a 9×13-inch baking pan generously and slice the bread into 1-inch cubes, spreading them evenly in the pan.
- Scatter the blueberries over the bread cubes.
- In a mixing bowl, whisk together eggs, milk, cinnamon, brown sugar, and vanilla until smooth, then pour over the bread and blueberries.
- Press down any bread pieces not touching the liquid, cover, and refrigerate overnight.
- Preheat your oven to 350°F (177°C) and prepare the streusel by mixing brown sugar, flour, and cinnamon, then cutting in cold butter until crumbly.
- Sprinkle streusel over the soaked bread and bake for 45-55 minutes until golden brown and set.
- Let cool for 5-10 minutes before serving with your choice of toppings.
Notes
Letting the casserole sit overnight allows the bread to absorb the custard fully. Make sure to use thick, hearty bread for best results.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American