Ingredients
- 6 cups day-old bread, cubed (brioche or challah works great)
- 1 ½ cups fresh or frozen blueberries
- ½ cup sliced almonds
- 8 large eggs
- 2 cups milk (whole or 2%)
- ½ cup heavy cream
- ⅓–½ cup sugar (adjust to taste)
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ tsp cinnamon
- Pinch of salt
Optional topping:
- 2 tbsp melted butter
- 2 tbsp brown sugar
- 2 tbsp sliced almonds (extra)
Instructions
- Prepare the baking dish
Grease a 9×13-inch casserole dish. - Layer
Spread half the bread cubes in the dish. Sprinkle half the blueberries and almonds. Repeat with remaining bread, berries, and almonds. - Make custard
Whisk eggs, milk, cream, sugar, vanilla, almond extract, cinnamon, and salt until smooth. - Soak
Pour custard evenly over the bread mixture. Press lightly so all bread absorbs liquid.
Cover and refrigerate at least 1 hour (overnight is best). - Bake
Preheat oven to 350°F (175°C).
If using topping, mix melted butter, brown sugar, and almonds and sprinkle on top.
Bake 40–50 minutes, until set in the center and golden on top. - Serve
Let rest 10 minutes before slicing. Serve warm with maple syrup, powdered sugar, or Greek yogurt.
Make-Ahead Tips
- Assemble the night before for easy mornings.
- Freeze baked portions individually for quick breakfasts.
- Swap blueberries for raspberries or add lemon zest for brightness.
If you’d like, I can also give you a healthier high-protein version or a gluten-free adaptation.
