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Creamy Blueberry Dessert Breakfast Casserole

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A soft, sweet bake mixing bread, eggs, cream, and fresh blueberries, perfect for breakfast, brunch, or a light dessert.

Ingredients

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  • 6 cups torn bread (day-old brioche, challah, or white bread)
  • 2 cups fresh blueberries (or frozen, thawed and drained)
  • 4 large eggs
  • 2 cups milk or half-and-half
  • 1/2 cup sugar (adjust to taste)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 tbsp melted butter (plus extra to dot on top)
  • Optional: 1/2 tsp cinnamon or lemon zest for extra flavor

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Place torn bread pieces in the dish and scatter blueberries over the bread.
  3. In a bowl, whisk eggs, milk (or cream), sugar, vanilla, salt, and melted butter until smooth.
  4. Pour the egg mixture evenly over the bread and blueberries. Press gently so bread soaks up the liquid.
  5. Let sit for 10–15 minutes. For best results, cover and refrigerate overnight.
  6. Dot extra butter on top and bake for 35–45 minutes, until the top is golden and a knife in the center comes out mostly clean.
  7. Let cool for 5–10 minutes before serving. Serve plain or with a dusting of powdered sugar, extra berries, or a drizzle of maple syrup.

Notes

Use slightly stale bread for better absorption. If using frozen blueberries, do not thaw fully to avoid too much juice.

Nutrition

Find it online: https://jointhedinnerparty.com/blueberry-dessert-breakfast-casserole/

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