Blueberry Almond Breakfast Casserole

About This Recipe

This recipe is for a baked breakfast dish that combines bread, blueberries, and almonds in a custard base. It is a make-ahead recipe often prepared the night before and baked in the morning. The dish is categorized as a breakfast or brunch item and features techniques such as soaking and baking to achieve a texture that is both creamy and structured.

Why You’ll Love This Recipe

The preparation is efficient for serving a group, as it is assembled in one dish. The combination of sweet blueberries and toasted almonds provides contrasting flavors and textures. The recipe is adaptable, allowing for the use of different types of bread or fruit based on availability. The overnight resting period streamlines the morning cooking process.

Ingredients

• 1 loaf (about 12-16 ounces) day-old bread, such as brioche, challah, or French bread, cut into 1-inch cubes
• 2 cups fresh or frozen blueberries
• 1/2 cup sliced or slivered almonds
• 6 large eggs
• 2 cups milk (whole or 2%)
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Optional for serving: maple syrup, powdered sugar, or additional blueberries

Step by Step Instructions

1. Prepare the Pan: Grease a 9×13 inch baking dish with butter or non-stick cooking spray.
2. Layer Bread and Berries: Spread half of the bread cubes evenly in the prepared dish. Scatter one cup of blueberries and half of the almonds over the bread. Top with the remaining bread cubes.
3. Make the Custard: In a large mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, almond extract, cinnamon, and salt until fully combined.
4. Assemble: Pour the egg custard mixture evenly over the layered bread and berries in the baking dish. Gently press down on the bread with a spatula to ensure all pieces are submerged. Scatter the remaining one cup of blueberries and almonds over the top.
5. Rest: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (8-12 hours).
6. Bake: Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats. Bake uncovered for 45 to 55 minutes, or until the top is golden brown, the center is set, and a knife inserted in the center comes out clean.
7. Serve: Let the casserole cool for 10-15 minutes before serving. Cut into squares. Serve with optional toppings such as maple syrup, a dusting of powdered sugar, or additional fresh blueberries.

FAQ

Can I use frozen blueberries?
Yes, frozen blueberries can be used without thawing. This prevents them from bleeding excessive color into the custard during assembly. Do not over-mix once they are added.

Can I make this dairy-free?
Yes. The milk can be substituted with an equal amount of an unsweetened, unflavored non-dairy milk such as almond milk or oat milk.

Can I prepare this entirely in the morning?
While possible, a shorter soak time (at least 1 hour) may result in a less uniform texture, as the bread will not fully absorb the custard. The overnight rest is recommended.

What type of bread works best?
Hearty, slightly dry breads like brioche, challah, or a sturdy French loaf are ideal. They hold their structure better during soaking. Fresh, soft sandwich bread may become too mushy.

You Must Know

Using day-old or slightly stale bread is important, as it absorbs the custard more effectively without disintegrating. The casserole must be thoroughly soaked before baking; press the bread down after pouring the custard to ensure even saturation. The baking time can vary based on oven calibration and the depth of the dish. The casserole is done when the center is no longer liquid and the top is puffed and golden. A tent of aluminum foil can be placed over the dish during the last 10-15 minutes of baking if the top is browning too quickly.

Storage Tips

Leftover casserole can be covered and stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire dish, covered with foil, in a 300°F (150°C) oven until warmed through. This casserole does not freeze well due to the texture of the baked custard, which can become watery and grainy upon thawing and reheating