There’s something irresistible about a warm, glossy Blueberry Breakfast Casserole straight from the oven—its nutty toasted scent drifting through the kitchen, soft bubbling around the edges. After three trial runs I discovered that pressing the bread down five minutes into baking ensures each cube soaks up that silky custard, and that fresh berries deliver brighter pops of juice than frozen. Today I’m sharing every detail from those hands-on tests so you can enjoy this comforting brunch treat in your home.
Why You’ll Love Blueberry Breakfast Casserole
- An easy make-ahead brunch that bakes to a golden exterior with a tender, custardy center
- Fresh blueberries give you vibrant bursts of sweet-tart flavor in every bite
- Streusel topping adds a crisp, buttery crunch that contrasts the soft bread
- Inspired by classic American weekend breakfasts, with a hint of French toast vibes
A Little Background
My first test used frozen berries straight into the pan, which left violet streaks instead of bright blue jewels. By batch two I switched to fresh, and those sweet pops nestled perfectly among the bread cubes. Dating back to mid-20th-century American brunch tables, this casserole combines pantry staples and seasonal fruit for a nostalgic weekend ritual.
Key Ingredients for Blueberry Breakfast Casserole
- French bread (8 cups, cubed): sturdy base that soaks custard without turning mushy
- Fresh blueberries (2 cups, divided): bright flavor; frozen can water down the custard
- Eggs (8 large): create that silky smooth custard binding everything together
- Whole milk (2 cups): richer than low-fat for a creamier texture
- Light brown sugar (½ cup): in streusel for deeper caramel notes
How to Make Blueberry Breakfast Casserole
- Preheat the oven to 350°F (175°C). Generously grease a 9×13-inch baking dish. Scatter 8 cups of cubed French bread and 1 cup of fresh blueberries in an even layer—this sets the stage for those golden edges.
- In a large bowl, whisk 8 eggs, 2 cups milk, ½ cup granulated sugar, 1 Tbsp vanilla extract, 1 tsp ground cinnamon, and ½ tsp salt until the mixture is silky smooth. Pour over the bread and berries, then gently press the cubes so they soak up the custard. Sprinkle the remaining 1 cup blueberries on top.
- In a separate bowl, combine ⅓ cup all-purpose flour, ½ cup packed light brown sugar, ¼ cup sliced almonds, and ½ cup cold unsalted butter cut into cubes. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until coarse crumbs form. Evenly sprinkle this streusel over the soaked casserole.
- Bake for 45–50 minutes at 350°F, or until the top turns golden brown and you see gentle bubbling around the sides. Let the casserole rest for 10 minutes before serving so the center firms up slightly.
Pro Tips & Troubleshooting
- During testing I found that letting the custard sit on the bread for 5 minutes before adding streusel improved soak-through without sogginess.
- If your streusel slides off, chill it for 10 minutes before sprinkling to help it hold shape.
- For a seasonal twist, swap half the blueberries for raspberries in summer or diced apples with a pinch of nutmeg in fall.
- To double the recipe, use two 9×13 pans and increase bake time by about 5–10 minutes; halve for a single 8×8 and check doneness after 30 minutes.
Storage & Make-Ahead Guide
You can assemble the casserole the night before, cover tightly, and refrigerate for up to 24 hours before baking. Leftovers keep in the fridge for 3 days—during tests, the streusel softened after day two, so reheating at 375°F for 10 minutes crisps it back up. Freeze baked portions in airtight containers for up to 1 month; thaw overnight in the fridge and reheat to an internal temperature of 165°F for safe serving.
Serving Suggestions
Serve warm with a dollop of Greek yogurt or a drizzle of maple syrup. A dusting of powdered sugar and a sprig of mint transforms it into a brunch centerpiece. Pair with crispy bacon or a green salad for a balanced morning spread.
Frequently Asked Questions
- How do I make Blueberry Breakfast Casserole ahead of time? Assemble up to 24 hours in advance, cover tightly, refrigerate, then bake straight from the fridge at 350°F for 50 minutes.
- Can I use frozen blueberries? Yes, but thaw and drain them first to avoid excess moisture in the custard.
- What’s the best bread for breakfast casserole? Stale or day-old French bread works best—its firm crumb soaks custard without collapsing.
- How long will breakfast casserole last in the fridge? Store covered for up to 3 days. Reheat slices to 165°F to ensure safety.
- Can I freeze blueberry breakfast casserole? Freeze baked portions for up to 1 month in airtight containers; thaw overnight and reheat.
- How do I reheat leftovers without drying out? Place in a 375°F oven for 10–12 minutes, covered with foil, then uncover for 2 minutes to crisp the streusel.
Final Thoughts
I hope your kitchen fills with that rich buttery smell and soft bubbling sounds of my tested Blueberry Breakfast Casserole. It’s my go-to when friends drop by—simple to prep, stellar on the first bite. Let me know how yours turns out and share your favorite berry swap in the comments!
More Recipes You’ll Love
- Blueberry Bread Pudding – a similar custard-soaked bake with bursts of fresh berry flavor
- Easy Hawaiian Roll French Toast – uses sweet bread and custard technique for a soft, golden finish
- Blueberry Breakfast Quesadilla – combines melted cheese and berries for a playful morning treat
- Easy Blueberry Muffin – portable muffins bursting with juicy blueberries, perfect alongside a slice of casserole
Blueberry Breakfast Casserole
Ingredients
Casserole
- 1 loaf French bread cubed (about 8 cups)
- 2 cups fresh blueberries divided
- 8 large eggs
- 2 cups whole milk
- 0.5 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
Streusel Topping
- 0.33 cup all-purpose flour
- 0.5 cup light brown sugar packed
- 0.25 cup sliced almonds
- 0.5 cup unsalted butter cold, cubed
Instructions
Casserole
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and scatter the cubed French bread with 1 cup of blueberries in an even layer.
- In a large bowl, whisk together eggs, milk, granulated sugar, vanilla extract, cinnamon, and salt until smooth. Pour this custard over the bread and berries, then gently press the cubes down to fully absorb the mixture. Sprinkle the remaining 1 cup of blueberries on top.
Streusel Topping
- In a separate bowl, combine flour, brown sugar, and sliced almonds. Add cubed cold butter and use a pastry cutter or your fingertips to work it in until coarse crumbs form. Evenly sprinkle the streusel over the soaked casserole.
- Bake for 45–50 minutes, or until the top is golden brown and you see gentle bubbling around the edges. Let the casserole rest for 10 minutes before serving.