Here’s a delicious Blueberry Almond Breakfast Casserole — sweet, nutty, and perfect for mornings or brunch 🍇🌰🍳
Blueberry Almond Breakfast Casserole
Serves: 6–8
Time: ~10 min prep + 45–50 min bake
Ingredients
- 6–8 slices day-old bread, cubed
- 1 cup fresh or frozen blueberries
- ¾ cup slivered almonds
- 6 large eggs
- 2 cups milk
- ½ cup sugar (or maple syrup/honey)
- 2 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
- Optional topping: powdered sugar or extra almonds
Instructions
- Preheat oven
Preheat to 180°C / 350°F. Grease a 9×13-inch baking dish. - Assemble base
Spread cubed bread evenly in the dish. Sprinkle blueberries and almonds on top. - Mix custard
In a bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt. - Combine
Pour custard mixture evenly over the bread, pressing down lightly to soak the bread. - Bake
Cover loosely with foil and bake 35 minutes. Remove foil and bake 10–15 minutes more until custard is set and top lightly golden. - Serve
Cool 5–10 minutes, sprinkle with powdered sugar or extra almonds if desired.
Variations
- Berry mix: Use raspberries, blackberries, or chopped strawberries.
- Nut-free: Omit almonds or replace with sunflower seeds.
- Maple flavor: Swap some sugar for ¼ cup maple syrup.
- Overnight version: Assemble the night before, refrigerate, and bake in the morning (add 5–10 minutes to baking time).
Tips
- Day-old bread works best — it soaks up the custard without turning mushy.
- For extra richness, use half-and-half or cream instead of milk.
- Serve with fresh fruit or yogurt for a complete breakfast.
I can also create a mini-muffin version, gluten-free, or make-ahead freezer-friendly version if you want.
Do you want me to do that?
