Blueberry almond breakfast casserole

Here’s a Blueberry Almond Breakfast Casserole recipe—fruity, nutty, and perfect for a make-ahead breakfast or brunch:

Ingredients (serves 6–8)

Base:

• 6 cups cubed day-old bread (French bread, brioche, or challah work well)

• 1 ½ cups fresh or frozen blueberries

• 1/2 cup sliced almonds (plus extra for topping)

Custard:

• 4 large eggs

• 2 cups milk (or almond milk)

• ½ cup maple syrup or honey

• 1 tsp vanilla extract

• ½ tsp almond extract (optional, enhances almond flavor)

• 1 tsp cinnamon

• Pinch of salt

Topping (optional):

• Powdered sugar, maple syrup, or extra almonds

Instructions

1. Preheat oven:

   • Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Assemble the base:

   • Place cubed bread evenly in the baking dish.

   • Sprinkle blueberries and sliced almonds over the bread.

3. Prepare custard:

   • In a bowl, whisk together eggs, milk, maple syrup, vanilla, almond extract, cinnamon, and salt.

4. Combine:

   • Pour the custard mixture evenly over the bread, pressing lightly so the bread absorbs the liquid.

   • Sprinkle a few extra almonds on top for crunch.

5. Bake:

   • Bake uncovered for 40–45 minutes, until the custard is set and the top is golden.

6. Serve:

   • Let cool for 5–10 minutes before slicing.

   • Serve warm with maple syrup, powdered sugar, or extra fresh blueberries.

💡 Tips:

• For extra richness, substitute ½ cup of milk with heavy cream.

• This casserole can be prepped the night before and baked in the morning for an easy breakfast.

• Swap blueberries for other berries or chopped apples for seasonal variations.

I can also give a quick 10-minute no-soak version that’s ready to bake immediately—perfect if you want breakfast on the table fast.