Ingredients
1 loaf (1 pound) day-old brioche, challah, or French bread, cut into 1-inch cubes
8 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
2 cups fresh or frozen blueberries
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Butter or non-stick spray, for greasing the dish
Instructions
1. Grease a 9×13 inch baking dish and spread half the bread cubes in an even layer.
2. Sprinkle half the blueberries over the bread, then top with the remaining bread cubes and blueberries.
3. In a large bowl, whisk the eggs, then whisk in milk, cream, sugar, vanilla, cinnamon, and nutmeg until combined.
4. Pour the custard evenly over the bread, pressing gently to help it absorb the liquid.
5. Cover the dish and refrigerate for at least 4 hours, or preferably overnight.
6. Preheat oven to 350°F (175°C) and let the casserole sit at room temperature for 20-30 minutes.
7. Bake uncovered for 45-60 minutes, until the center is set and the top is golden brown.
8. Let the casserole rest for 10 minutes before slicing and serving.
Notes
For best results, use day-old or slightly stale bread to prevent a soggy casserole. A streusel topping can be added before baking for extra crunch. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 28g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 250mg