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Blueberry breakfast casserole
Isla Marie

Blueberry Breakfast Casserole

Blueberry Breakfast Casserole is a warm, lightly sweet breakfast dish made with soft bread, fresh blueberries, and a creamy egg custard. It’s comforting, easy to prepare, and perfect for slow mornings, make-ahead breakfasts, or feeding a group without stress.
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Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings: 8 people
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

  • 6 cups day-old bread cubed
  • 2 cups fresh or frozen blueberries
  • 4 large eggs
  • 1½ cups milk
  • ⅓ cup granulated sugar
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Equipment

  • 9×13-inch baking dish
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a baking dish.
  2. Spread the bread cubes evenly in the prepared dish and scatter blueberries over the top.
  3. In a mixing bowl, whisk together eggs, milk, sugar, melted butter, vanilla extract, cinnamon, and salt until well combined.
  4. Pour the egg mixture evenly over the bread and blueberries. Gently press the bread down so it absorbs the liquid.
  5. Let the casserole rest for 10–15 minutes to allow the custard to soak in.
  6. Bake uncovered for 40–45 minutes, until the center is set and the top is lightly golden.
  7. Remove from the oven and let rest for 5–10 minutes before serving.

Video

Notes

Day-old bread absorbs custard best
Frozen blueberries can be used without thawing
Do not overbake or the casserole may dry out
Can be assembled the night before and baked in the morning