Prep Time: 15 minutes
Chill Time (Overnight): 8 hours (minimum 2 hours)
Cook Time: 40-45 minutes
Total Time: 8 hours 55 minutes
Servings: 8-10 servings
Intensity: Easy – This is a beginner-friendly recipe. The main skill required is whisking and slicing bread. The most time-consuming part is waiting for it to bake!
Ingredients
For the Casserole
1 (16 oz) loaf of brioche or challah bread, cut into 1-inch cubes (stale bread works best)
8 large eggs
2 cups whole milk (or half-and-half for a richer result)
½ cup granulated sugar
¼ cup packed brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Zest of 1 lemon
¼ teaspoon salt
2 cups fresh or frozen blueberries (if using frozen, do not thaw)
For the Streusel Topping
½ cup all-purpose flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup (1 stick) unsalted butter, cold and cut into small cubes
For Serving (Optional)
Warm maple syrup
Powdered sugar
Extra fresh blueberries
Equipment Needed
9×13-inch baking dish
Large mixing bowl
Medium mixing bowl
Whisk
Pastry blender or fork
Aluminum foil
Measuring cups and spoons
Instructions
Step 1: Prepare the Bread
Grease a 9×13-inch baking dish with butter or non-stick cooking spray. Evenly distribute the cubed brioche bread into the dish. If your bread is very fresh, you can toast the cubes in the oven at 300°F for 10 minutes to dry them out. Stale bread absorbs the custard better, preventing a soggy casserole.
Step 2: Make the Custard
In a large mixing bowl, whisk together the eggs, milk, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, lemon zest, and salt. Whisk vigorously until the mixture is completely smooth and the sugars have dissolved. This is your custard base.
Step 3: Combine and Soak
Pour the custard mixture evenly over the bread cubes. Using a spatula, gently press the bread down into the custard to ensure every piece is coated. Scatter the blueberries over the top and gently fold them into the bread mixture.
Step 4: The Resting Phase (Crucial)
Cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 2 hours, but ideally overnight (8-12 hours). This allows the bread to fully absorb the custard, resulting in a rich, pudding-like texture. If you are in a pinch, you can bake it immediately, but the texture will not be as fluffy or custardy.
Step 5: Make the Streusel Topping
Just before you are ready to bake, prepare the topping. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes. Using a pastry blender or two forks, cut the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. Place this bowl in the refrigerator to keep the butter cold until you are ready to use it. Cold butter creates a crispier, crumblier topping.
Step 6: Bake the Casserole
Preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit on the counter while the oven preheats (about 15 minutes) to take the chill off. Remove the plastic wrap. Sprinkle the prepared streusel topping evenly over the entire surface of the casserole.
Bake, uncovered, for 40 to 45 minutes. The casserole is done when the center is set and a knife inserted in the middle comes out clean. The edges should be bubbly and golden brown, and the top should be puffed and crisp. If the top begins to brown too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.
Step 7: Rest and Serve
Remove the casserole from the oven and allow it to rest for 10 minutes before serving. This rest period allows the custard to set fully, making it easier to slice and serve. Dust with powdered sugar, drizzle with warm maple syrup, and garnish with fresh blueberries if desired. Serve immediately.
Chef’s Tips & Variations
The Best Bread to Use:
Brioche and challah are the gold standard for this recipe due to their high fat and egg content, which yields a tender texture. However, a good-quality sourdough or even a firm white bread will work well in a pinch. The key is to use day-old, slightly stale bread so it absorbs the custard without disintegrating.
Make It Dairy-Free:
Substitute the whole milk with full-fat oat milk, almond milk, or coconut milk. Use a vegan butter substitute in the streusel topping. The texture will be slightly less rich, but the flavors will still shine.
Mix Up the Berries:
Feel free to substitute the blueberries with raspberries, blackberries, or a mixed berry blend. If you are using a tart berry like raspberries, consider adding an extra tablespoon of sugar to the custard to balance the tartness.
Add a Tangy Twist:
For a delicious tang, add 4 ounces of softened cream cheese, cut into small cubes, and fold it into the bread mixture just before adding the blueberries. The pockets of cream cheese take this casserole to the next level.
Storage and Reheating
Storing Leftovers:
Cover any leftovers tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 3 days.
Reheating:
To reheat individual servings, microwave for 30-45 seconds until warm. For a crispier top, reheat larger portions in the oven at 350°F for 10-15 minutes.
Can You Freeze This?
Yes! This casserole freezes beautifully. Prepare the casserole completely, let it cool to room temperature, and wrap it tightly in a double layer of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F for 20-25 minutes, or until warmed through.
Nutrition Information
Please note: Nutritional information is an estimate and will vary based on the specific brands and ingredients used. This is calculated per serving (based on 10 servings).
Nutrient Amount per Serving
Calories 485 kcal
Total Fat 22g
– Saturated Fat 12g
Cholesterol 225mg
Sodium 410mg
Total Carbohydrates 60g
– Dietary Fiber 3g
– Sugars 32g
Protein 14g
Vitamin D 2µg
Calcium 135mg
Iron 3mg
Potassium 250mg