You can serve this casserole on its own or with extra fresh fruit, a drizzle of maple syrup, a spoonful of yogurt, or lightly whipped cream. It is simple, filling, and easy to prepare with ingredients that are commonly available.
Prep Time
15 minutes
Cook Time
35–40 minutes
Resting Time
10 minutes
Total Time
About 1 hour
Servings
6 servings
Ingredients
- 4 cups cubed bread, preferably day-old French bread or sourdough
- 2 cups whole milk or preferred dairy-free milk
- 4 large eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup fresh blueberries
- ¼ cup sliced almonds
- 1 tablespoon butter, for greasing
- Powdered sugar, optional for serving
Instructions
1. Preheat the Oven
Preheat your oven to 350°F or 175°C.
Allow the oven to fully preheat before placing the casserole inside. Starting with a properly heated oven helps the custard set evenly and encourages the top of the casserole to brown properly.
2. Prepare the Baking Dish
Use a 9×9-inch baking dish.
Grease the bottom and sides with approximately 1 tablespoon of butter.
Make sure the corners are lightly coated as well. This helps prevent the bread from sticking and adds a little richness around the edges.
3. Prepare the Bread
Cut the bread into medium cubes.
Day-old bread works particularly well because it is slightly dry and absorbs the custard efficiently.
If you only have fresh bread, cut it into cubes and leave it uncovered for 20–30 minutes before assembling the casserole.
You can also place fresh bread cubes in a low oven for a few minutes to dry them slightly.
Do not make the cubes too small. Medium pieces hold their structure better during baking and create a pleasant soft texture rather than turning completely mushy.
4. Arrange the Bread
Spread the cubed bread evenly in the prepared baking dish.
Try to create an even layer so every section receives a similar amount of custard.
Avoid pressing the bread down too firmly at this stage.
5. Prepare the Custard
In a medium mixing bowl, crack in the eggs.
Whisk until the yolks and whites are fully combined.
Add the milk, maple syrup or honey, vanilla extract, cinnamon, and salt.
Whisk again until smooth.
The mixture should be evenly blended without visible streaks of egg.
6. Pour the Custard Over the Bread
Slowly pour the custard mixture over the bread cubes.
Try to distribute it over the entire dish rather than pouring everything into one spot.
Once all the liquid has been added, gently press the bread down with the back of a spoon or clean hands.
This helps the top pieces absorb some of the custard.
Do not crush the bread. You only want to make sure the cubes are moistened.
7. Add the Blueberries
Wash the blueberries and dry them thoroughly.
Scatter them evenly over the casserole.
Some berries will remain on top while others may settle between the bread cubes.
This creates small bursts of blueberry flavor throughout the dish.
8. Add the Almonds
Sprinkle the sliced almonds evenly over the top.
The almonds will lightly toast during baking and add a pleasant crunch.
Try to spread them evenly so each serving gets a little almond.
9. Let the Casserole Rest Briefly
Allow the assembled casserole to sit for about 5–10 minutes before baking.
This gives the bread additional time to absorb the custard.
If you are using very dry bread, you may let it sit slightly longer.
10. Bake
Transfer the casserole to the preheated oven.
Bake for approximately 35–40 minutes.
The casserole is ready when the top is golden brown and the center looks set.
Insert a knife into the middle.
It should come out without wet, uncooked custard.
A little moisture from the blueberries is normal.
11. Rest After Baking
Remove the casserole from the oven.
Allow it to rest for about 10 minutes before slicing.
This is an important step because the custard continues to settle as it cools slightly.
If you cut into it immediately, the center may appear softer than it actually is.
12. Serve
Slice into six portions.
Serve warm.
Dust with powdered sugar if desired.
You can also drizzle each serving with a little maple syrup or honey.
Notes
Day-old bread generally gives the best result because it absorbs the custard without becoming overly soft.
French bread and sourdough both work well because they have enough structure to hold their shape.
Very soft sandwich bread can still be used, but the casserole may have a softer texture.
Fresh blueberries are ideal because they hold their shape during baking.
If using frozen blueberries, do not thaw them first. Add them directly from the freezer to reduce excess moisture.
Whole milk creates a richer custard, but lower-fat milk or dairy-free milk can also be used.
Maple syrup gives the casserole a deeper flavor, while honey adds a softer floral sweetness.
Tips for the Best Blueberry Almond Breakfast Casserole
Use bread that is slightly dry.
Spread the bread evenly in the dish.
Whisk the custard thoroughly before pouring.
Do not skip pressing the bread gently into the custard.
Dry the blueberries before adding them.
Do not overload the casserole with too many berries because excess moisture can make the center watery.
Use sliced almonds rather than whole almonds for a more delicate crunch.
Let the casserole rest after baking before cutting.
If the top begins browning too quickly, loosely cover it with foil for the final 10 minutes.
For a softer casserole, bake closer to 35 minutes.
For a firmer texture and darker top, bake closer to 40 minutes.