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Ingredients
Scale
- 1 (12–14-ounce/340–400g) loaf of sturdy day-old bread, such as French bread, sourdough, brioche, or challah, cut in 1-inch cubes
- 1 cup (140g) fresh or frozen blueberries
- 2 cups (480g/ml) whole milk
- 8 large eggs
- 1/2 cup (120g/ml) heavy cream
- 1/2 cup (100g) packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh lemon zest
- pinch of salt
- 1/3 cup (67g) packed light or dark brown sugar
- 1/3 cup (42g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons (85g) unsalted butter, cold and cubed
- optional: extra blueberries, maple syrup, and/or confectioners’ sugar for topping
Instructions
- Grease a 9×13-inch pan or a 3.5—4-quart baking dish with butter or nonstick spray. Spread the cubed bread evenly in the pan and sprinkle with blueberries. Set aside.
- In a large bowl, whisk together the milk, eggs, heavy cream, brown sugar, vanilla, cinnamon, lemon zest, and salt. Pour this mixture over the bread cubes. Cover and refrigerate for 3–24 hours, preferably overnight.
- In a medium bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry blender or two forks until the mixture resembles pea-sized crumbs. Refrigerate the topping for at least 15 minutes.
- Remove the casserole from the refrigerator and let it sit for 10 to 15 minutes while preheating the oven to 350°F (177°C).
- Sprinkle the crumb topping over the casserole. Bake uncovered for 20 minutes, then cover loosely with aluminum foil and continue baking until the center is set, about 25 to 35 minutes more.
- Allow the casserole to cool for 5 minutes before serving. Store any leftovers tightly covered in the refrigerator for up to 3 days.
Notes
For best results, prepare the casserole the night before and refrigerate overnight.
Feel free to add nuts or other fruits to the mixture for added flavor.
This casserole can be served with maple syrup or dusted with confectioners’ sugar for extra sweetness.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 150mg