Description

A cozy, make-ahead breakfast bake featuring layers of custard-soaked French bread and juicy blueberries, topped with a buttery cinnamon crumble. Perfect for weekend mornings or holiday brunches.

Ingredients

1 loaf (14–16 oz) French bread, cut into 1-inch cubes

1 ½ cups fresh or frozen blueberries

8 large eggs

2 ½ cups milk

⅓ cup maple syrup or honey

1 tsp pure vanilla extract

½ tsp ground cinnamon

¼ tsp salt

Topping:

½ cup all-purpose flour

½ cup brown sugar

1 tsp ground cinnamon

¼ cup cold butter, cut into small cubes

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Instructions

Grease a 9×13-inch baking dish.
Layer half the bread cubes in the dish, scatter on half the blueberries, and repeat with remaining bread and berries.
In a bowl, whisk together eggs, milk, maple syrup (or honey), vanilla, cinnamon, and salt.
Pour the custard mixture evenly over the bread and blueberries, pressing down gently to help the bread absorb it.
Cover the dish with foil and refrigerate overnight or for at least 4 hours.
In a separate bowl, mix flour, brown sugar, and cinnamon for the topping. Cut in the cold butter until the mixture is crumbly. Store in the fridge.
When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the fridge and sprinkle on the topping.
Bake uncovered for 45–50 minutes, until golden and set in the center.
Let it rest for 10 minutes before serving warm, optionally with extra maple syrup.

Notes

Stale bread works best as it absorbs the custard more effectively.

You can substitute the blueberries with raspberries or sliced strawberries.

Adding cream cheese cubes between bread layers makes it extra rich.

Brioche or challah can be used instead of French bread for a softer texture.

For added crunch, top with chopped pecans or almonds before baking.

Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or oven.

To freeze, assemble without topping, cover tightly, and freeze for up to 2 months. Thaw overnight, add topping, and bake as directed.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 18g
Sodium: 320mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 9g
Cholesterol: 160mg