Description
A cozy, fruit-studded bake that turns simple bread and eggs into a delicious brunch or dessert.
Ingredients
Scale
- 10 cups (1 loaf) day-old brioche or challah, cubed
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream (or 3 cups half-and-half)
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- A pinch of salt
- 2 cups fresh blueberries
- 1/2 cup brown sugar (for streusel)
- 1/3 cup all-purpose flour (for streusel)
- 4 tbsp cold butter (for streusel)
- 1/2 cup chopped nuts (optional)
- 2–3 tbsp melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Cube the day-old brioche or challah and place it in a greased 9×13-inch baking dish.
- In a bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt.
- Pour the custard mixture over the cubed bread and fold in fresh blueberries. Press gently to submerge the bread.
- Let the mixture sit for at least 30 minutes or refrigerate overnight.
- For the streusel, mix brown sugar, flour, and cold butter in a separate bowl until crumbly; sprinkle over the casserole.
- Dot with melted butter, cover the dish with foil, and bake for 35-40 minutes.
- Remove the foil and bake for another 10-12 minutes until golden and set.
- Let cool slightly before serving.
Notes
Serve warm with powdered sugar and maple syrup, or pair with whipped mascarpone and fresh berries.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg