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Blueberry Breakfast Casserole: Sweet & Perfect for Brunch

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings

Ingredients
  

  • 1 loaf day-old bread (brioche, challah, or French bread), cut into 1-inch cubes
  • 2 cups blueberries (fresh or frozen; no need to thaw)
  • 6 large eggs
  • 2 cups milk (whole or 2%)
  • 1/2 cup heavy cream (or use more milk)
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon fine salt
  • 2 tablespoons unsalted butter, melted (plus more for greasing the dish)
  • 2 tablespoons brown sugar, for topping
  • Zest of 1 lemon (optional but brightens the blueberries)
  • Maple syrup or simple lemon glaze for serving (optional)

Instructions
 

  • Prep the dish: Grease a 9x13-inch baking dish with butter. If your bread is very fresh, lightly toast the cubes at 300°F (150°C) for 10 minutes to dry them out.
  • Arrange the base: Add half the bread to the dish. Scatter half the blueberries over the top. Repeat with the remaining bread and berries.
  • Mix the custard: In a large bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, salt, and lemon zest until smooth.
  • Combine: Slowly pour the custard over the bread, pressing down gently with the back of a spoon to help it soak in. Drizzle the melted butter over the surface.
  • Chill (best for texture): Cover and refrigerate for at least 1 hour or up to overnight. If short on time, let it rest at room temperature for 20–30 minutes.
  • Preheat and top: Heat the oven to 350°F (175°C). Uncover the casserole and sprinkle the brown sugar evenly over the top.
  • Bake: Bake for 40–50 minutes, until the top is golden and the center is set but still slightly custardy. A knife inserted near the center should come out mostly clean.
  • Rest and serve: Let it sit for 10 minutes to set. Serve warm with maple syrup or a quick lemon glaze (powdered sugar plus lemon juice), if you like.