Prep Time: 20 minutes (plus overnight chilling)
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes, plus 8 hours chilling
Difficulty: Easy
Category: Breakfast, Brunch, Make-Ahead
Ingredients
For the Casserole Base:
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8 cups (about 12 oz) day-old French or Challah bread, cut into 1-inch cubes
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1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
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4 oz (about ¾ cup) cream cheese, softened and cut into small cubes
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½ cup sliced almonds, divided
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4 large eggs
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1 ¾ cups milk (whole or 2%)
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⅓ cup pure maple syrup, plus more for serving
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1 teaspoon pure vanilla extract
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½ teaspoon almond extract
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½ teaspoon ground cinnamon
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¼ teaspoon fine sea salt
For the Almond Streusel Topping:
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¼ cup all-purpose flour
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¼ cup old-fashioned rolled oats
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3 tablespoons cold unsalted butter, cubed
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2 tablespoons light brown sugar
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¼ teaspoon cinnamon
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Pinch of salt
Equipment Needed
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9×13 inch baking dish
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Large mixing bowl
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Medium mixing bowl
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Whisk
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Measuring cups and spoons
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Spatula
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Fork or pastry cutter (for streusel)
Step-by-Step Instructions
Step 1: Prepare & Assemble (Night Before)
Lightly grease your 9×13 inch baking dish. Spread half of the bread cubes evenly in the dish. Scatter the cream cheese cubes, blueberries, and ¼ cup of the sliced almonds over the bread. Top with the remaining bread cubes.
In your large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, almond extract, cinnamon, and salt until perfectly smooth and combined.
Slowly and evenly pour the egg custard mixture over the entire bread layer. Using a spatula, gently press down on the bread to ensure all pieces are submerged. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, or up to 24 hours. This rest is crucial for the bread to absorb the custard fully.
Step 2: Create the Streusel & Bake
When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter while you make the streusel.
In your medium bowl, combine the flour, oats, brown sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter. Using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits.
Uncover the casserole. Sprinkle the remaining ¼ cup of sliced almonds evenly over the top, followed by the prepared streusel.
Step 3: Bake to Perfection
Place the dish in the preheated oven on the center rack. Bake for 45-55 minutes, or until the top is golden brown, the streusel is crisp, and the center is set (a knife inserted should come out clean of egg mixture, though it may be moist from blueberry juice).
Pro-Tip: If the top begins to brown too quickly, loosely tent the dish with aluminum foil for the final 15 minutes of baking.
Step 4: Rest & Serve
Once baked, remove the casserole from the oven and let it rest for 10-15 minutes. This allows the custard to set further, making it easier to slice and serve.
Serve warm, drizzled with a little extra maple syrup. A dollop of Greek yogurt or a dusting of powdered sugar makes a delightful addition.