Description

This blueberry bake is a warm, fluffy breakfast casserole packed with juicy blueberries and a creamy custard-soaked bread base. It’s easy to make, endlessly adaptable, and perfect for cozy mornings or special brunches.

Ingredients

Scale

6 cups (about 8 slices) day-old bread, cut into 1-inch cubes (brioche, challah, French bread, or sandwich bread)
2 cups (300g) fresh or frozen blueberries
2 cups (480ml) whole milk (or 2% or dairy-free alternative)
1/2 cup (120ml) heavy cream (or more milk for lighter version)
4 large eggs
1/2 cup (100g) granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Zest of 1 lemon (optional)
2 tablespoons (28g) butter, melted (for greasing and drizzling)
Powdered sugar, for dusting (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with 1 tablespoon melted butter or nonstick spray.
Cut bread into 1-inch cubes. If bread is very fresh, toast cubes on a baking sheet in the oven for 5-10 minutes to dry them out.
In a large mixing bowl, whisk together milk, heavy cream, eggs, granulated sugar, vanilla extract, and ground cinnamon until smooth.
Add bread cubes to the custard mixture and gently fold until all bread is coated. Let sit for 5-10 minutes to absorb the liquid.
In a separate bowl, toss blueberries with lemon zest (if using). If using frozen berries, toss with zest and a teaspoon of flour.
Pour half the soaked bread mixture into the greased baking dish. Sprinkle half the blueberries over the top. Add remaining bread mixture, then the rest of the blueberries. Gently press down with a spatula to even out the top.
Drizzle remaining 1 tablespoon melted butter over the top.
Bake for 35-40 minutes, or until the top is puffed and golden and the center is just set. Tent with foil if the top browns too quickly.
Let cool for at least 10 minutes before serving. Dust with powdered sugar if desired and serve warm.

Notes

For best results, use slightly stale bread. You can assemble the bake the night before and refrigerate; bake straight from the fridge, adding 5-10 minutes to the baking time. For a gluten-free or dairy-free version, substitute appropriate bread and milk/cream alternatives. Let the bake rest for 10 minutes after baking for cleaner slices. Leftovers keep well in the fridge for up to 3 days or can be frozen.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1/8th of the pan
Calories: 275
Sugar: 15
Sodium: 250
Fat: 10
Saturated Fat: 5
Carbohydrates: 35
Fiber: 2
Protein: 9

Keywords: blueberry bake, breakfast casserole, brunch, easy breakfast, blueberry recipe, custard bake, make ahead breakfast, bread pudding, fluffy bake, family breakfast