Blueberry Breakfast Casserole
A custard-soaked French bread bake studded with fresh blueberries and topped with a buttery almond streusel, ideal for leisurely weekend brunches and make-ahead mornings.
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.
Notes
You can assemble this casserole up to 24 hours in advance—cover and refrigerate to save morning prep time.
Ensure the blueberries are patted dry before layering to prevent excess liquid from diluting the custard. Refrigerate leftovers within 2 hours and reheat to 165°F for safe enjoyment.