Creamy Blueberry Dessert Breakfast Casserole
A soft, sweet bake mixing bread, eggs, cream, and fresh blueberries, perfect for breakfast, brunch, or a light dessert.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 cups torn bread (day-old brioche, challah, or white bread)
- 2 cups fresh blueberries (or frozen, thawed and drained)
- 4 large eggs
- 2 cups milk or half-and-half
- 1/2 cup sugar (adjust to taste)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 tbsp melted butter (plus extra to dot on top)
- Optional: 1/2 tsp cinnamon or lemon zest for extra flavor
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Place torn bread pieces in the dish and scatter blueberries over the bread.
- In a bowl, whisk eggs, milk (or cream), sugar, vanilla, salt, and melted butter until smooth.
- Pour the egg mixture evenly over the bread and blueberries. Press gently so bread soaks up the liquid.
- Let sit for 10–15 minutes. For best results, cover and refrigerate overnight.
- Dot extra butter on top and bake for 35–45 minutes, until the top is golden and a knife in the center comes out mostly clean.
- Let cool for 5–10 minutes before serving. Serve plain or with a dusting of powdered sugar, extra berries, or a drizzle of maple syrup.
Notes
Use slightly stale bread for better absorption. If using frozen blueberries, do not thaw fully to avoid too much juice.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 300mg
Find it online: https://diyprzepisy.com/blueberry-dessert-breakfast-casserole/