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Blueberry Breakfast Casserole

Blueberry Breakfast Casserole Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 loaf (about 1 lb) challah or brioche, cut into 1-inch cubes (about 8 cups)
  • 8 oz cream cheese, cold, cut into ½-inch cubes
  • 1½ cups fresh blueberries (or frozen, unthawed)
  • 8 large eggs
  • 2 cups whole milk
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ½ tsp ground cinnamon
  • 4 tbsp cold unsalted butter, cut into small pieces
  • Powdered sugar for dusting

Method
 

  1. Butter a 9x13-inch baking dish. Spread the bread cubes evenly, then scatter the blueberries and cream cheese cubes on top, tucking some cream cheese beneath the bread.
  2. Whisk eggs, milk, sugar, vanilla, cinnamon, and salt until smooth, about 2 minutes. Pour over the bread, press down gently, cover, and refrigerate at least 4 hours or overnight.
  3. Preheat oven to 350°F (175°C). Combine flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter until crumbly, then sprinkle over the casserole. Bake 45-55 minutes until golden and the center no longer jiggles.
  4. Let rest 5 minutes, then dust with powdered sugar, slice, and serve warm.

Notes

Overnight soaking time is not included in the prep or cook times above. If your bread is very fresh, leave the cubes out on the counter for an hour or two so they dry out a little. The casserole can be assembled and refrigerated up to 24 hours ahead.