🫐 Blueberry Almond Breakfast Casserole
🧾 Ingredients
Base
- 5–6 cups bread cubes (day-old bread works best)
- 1½ cups fresh or frozen blueberries
- ¼ cup sliced almonds
Custard
- 5 large eggs
- 1½ cups milk
- ½ cup cream (or use all milk for lighter version)
- ⅓ cup sugar (adjust to taste)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
Topping (optional but recommended)
- 2 tablespoons brown sugar
- 2 tablespoons sliced almonds
- 1 tablespoon melted butter
🥣 Instructions
1. Prepare dish
- Grease a baking dish (8×8 or similar)
- Spread bread cubes evenly
2. Add blueberries & almonds
- Sprinkle blueberries and sliced almonds over the bread
3. Make custard
In a bowl, whisk:
- Eggs, milk, cream, sugar, vanilla, cinnamon, and salt
4. Combine
- Pour custard evenly over bread mixture
- Press lightly so bread absorbs liquid
5. Chill (important step)
- Cover and refrigerate for at least 1 hour (or overnight for best results)
🔥 Baking
6. Preheat oven
- Set to 180°C (350°F)
7. Add topping
- Mix brown sugar, almonds, and butter
- Sprinkle over casserole
8. Bake
- Bake for 35–45 minutes
- Top should be golden and center set
🍽️ Serve
- Let cool for 10 minutes
- Serve warm
Optional: drizzle with honey, maple syrup, or a light glaze.
💡 Tips
- Use slightly stale bread—it absorbs custard better
- Don’t skip chilling—it improves texture
- Add lemon zest for a fresh flavor boost
- Cover with foil if top browns too quickly
✨ Variations
- Add cream cheese cubes for richness
- Swap blueberries with strawberries or mixed berries
- Use croissants instead of bread for a bakery-style version
- Make it healthier with whole wheat bread and less sugar