Description
A cozy, make-ahead breakfast that blends soft, custardy bread with tangy cream cheese and bursts of sweet-tart blueberries.
Ingredients
Scale
- 1 loaf of bread (such as challah or brioche)
- 8 oz cream cheese, cubed
- 1 cup blueberries (fresh or frozen)
- 6 large eggs
- 2 cups milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Maple syrup for serving
Instructions
- Grease a 9×13 inch baking dish. Cut the bread into 1-inch cubes. Layer half of the bread cubes evenly in the prepared dish.
- Scatter the cream cheese cubes and blueberries over the first layer of bread. Add the remaining bread cubes on top. In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until smooth. Pour the custard evenly over the layered bread, pressing gently so the bread soaks in the liquid.
- Cover the dish and refrigerate for at least 2 hours, or overnight for best texture and flavor. When ready to bake, preheat the oven to 350°F (175°C). Bake the casserole uncovered for 45-50 minutes, or until the top is golden brown and the center is set (a toothpick should come out with a few moist crumbs).
- Let the casserole cool for 10-15 minutes so it firms slightly. Slice and serve warm. Drizzle with maple syrup or, if desired, sprinkle with powdered sugar or add a scoop of whipped cream.
Notes
To prevent blueberry bleeding, toss frozen berries in a teaspoon of flour before adding. Best served warm, drizzled with maple syrup.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 15g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1.5g
- Protein: 11g
- Cholesterol: 210mg