Description
A warm and simple brunch dish that combines cubed bread, a sweet custard, and fresh blueberries for a delightful breakfast experience.
Ingredients
Scale
- 1 loaf of bread (e.g., Texas toast or brioche)
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups fresh blueberries
- Butter for greasing
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
- Cut the bread into cubes and spread them evenly in the greased dish.
- In a medium bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until smooth.
- Pour the egg mixture over the bread, pressing lightly so the cubes absorb the custard and are well coated.
- Gently fold in the blueberries, distributing them without crushing.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15–20 minutes, until the top is golden and the center is set.
- Let the casserole cool for a few minutes before slicing and serving.
Notes
Serve warm with powdered sugar, maple syrup, or whipped cream. Store leftovers in an airtight container for up to 3–4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 200mg