Ingredients
Scale
- 8 cups day-old bread cubes (preferably brioche or challah)
- 2 cups fresh or frozen blueberries
- 1 tbsp lemon zest (optional)
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tsp pure vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 4 tbsp cold unsalted butter, cut into small cubes
- Optional: ½ tsp ground nutmeg or ¼ cup chopped nuts
Instructions
- Grease a 9×13-inch baking dish lightly with butter or non-stick spray. Arrange bread cubes evenly in the pan and scatter blueberries over the top, sprinkling with lemon zest if using.
- In a large mixing bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth.
- Pour the custard mixture evenly over the bread and blueberries. Press gently so the bread absorbs the custard. Cover tightly and refrigerate overnight if desired.
- In a small bowl, combine brown sugar, flour, and cubed butter. Blend until crumbly and sprinkle over the soaked bread.
- Preheat the oven to 350°F (175°C) and bake uncovered for 45-50 minutes until the custard is set and the topping is golden brown.
- Let the casserole rest for 5-10 minutes before serving.
Notes
Serve warm with yogurt, fresh berries, and a dusting of powdered sugar. Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 100mg