Blueberry Almond Breakfast Casserole 🫐🌰 — a sweet, tender, and slightly nutty baked dish perfect for brunch or a make-ahead breakfast. It combines bread, eggs, fresh blueberries, and almond flavor for a crowd-pleasing treat.
Ingredients (Serves 6–8)
- 6 cups cubed day-old bread (brioche, challah, or white bread)
- 1 ½ cups fresh or frozen blueberries
- 1 cup sliced almonds (plus extra for topping)
- 6 large eggs
- 2 cups milk
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ tsp ground cinnamon
- Pinch of salt
- Optional: powdered sugar or maple syrup for serving
Instructions
- Preheat Oven:
- 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the Bread:
- Spread cubed bread evenly in the dish.
- Sprinkle blueberries and sliced almonds over the top.
- Mix Custard:
- In a large bowl, whisk together eggs, milk, sugar, vanilla, almond extract, cinnamon, and salt.
- Assemble:
- Pour the custard evenly over the bread, pressing lightly so it soaks in.
- Sprinkle a few more almonds on top for crunch.
- Bake:
- Bake 40–50 minutes until golden brown and set in the center.
- A toothpick inserted should come out clean.
- Serve:
- Let cool slightly before slicing.
- Dust with powdered sugar or drizzle with maple syrup if desired.
Tips
- Day-old or slightly stale bread absorbs custard better than fresh bread.
- For extra flavor, add a handful of white chocolate chips or a drizzle of almond glaze.
- Can be prepared the night before, refrigerated, and baked in the morning for a hassle-free breakfast.
I can also give a mini muffin version of this casserole, perfect for single servings or grab-and-go breakfasts.
Do you want me to do that?
