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Easy Baked Blueberry Overnight Breakfast Casserole

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This easy baked blueberry overnight breakfast casserole is a forgiving, make-ahead dish perfect for brunches and holiday mornings. Assemble it in 15 minutes the night before, then bake to golden perfection with jammy blueberries and a silky custard.

Ingredients

Scale
  • 8–10 cups day-old bread (brioche, challah, or French bread), cubed
  • 2 cups fresh or frozen blueberries
  • 8 large eggs
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • Powdered sugar (for dusting)
  • Maple syrup (for serving)

Instructions

  1. Cut day-old bread into 1-inch cubes (8-10 cups). Spread evenly in a greased 9×13-inch baking dish. If bread is fresh, toast cubes at 300°F for 5-7 minutes to dry slightly.
  2. Sprinkle blueberries evenly over bread cubes. If using frozen, keep frozen and toss with 1 tablespoon flour to prevent sinking (optional).
  3. In a large bowl, whisk eggs until frothy (about 30 seconds). Add milk, heavy cream, sugar, vanilla, cinnamon, and salt. Whisk until smooth and pale yellow.
  4. Pour custard evenly over bread and blueberries. Gently press bread down with a spatula to encourage absorption. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight (8-12 hours).
  5. Preheat oven to 350°F. Remove casserole from fridge and let sit at room temperature for 20 minutes. Remove plastic wrap and brush top with melted butter.
  6. Bake on middle rack for 45-55 minutes, until center is set (jiggles slightly but not liquidy) and top is golden brown. If top browns too quickly, tent with foil for last 10-15 minutes.
  7. Let casserole rest for 10-15 minutes before serving. Dust with powdered sugar and drizzle with maple syrup. Serve warm.

Notes

Don’t skip the rest time after baking—it allows the custard to set. Use an oven thermometer to ensure accurate temperature. For best results, use day-old bread and room temperature ingredients. If using frozen blueberries, add them straight from the freezer to prevent discoloration.

Nutrition

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