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Blueberry Almond Breakfast Casserole
Blueberry Almond Breakfast Casserole is the kind of dish that turns an ordinary morning into something warm, comforting, and memorable. With its soft baked interior, bursts of juicy blueberries, and the gentle crunch of toasted almonds, this casserole strikes the perfect balance between indulgent and wholesome. It’s ideal for slow weekends, family brunches, holiday mornings, or anytime you want a make-ahead breakfast that feels special without being complicated.
What makes this casserole so appealing is its simplicity. Basic pantry ingredients come together to create a dish that tastes like a bakery-style breakfast but is easy enough for home cooks of all skill levels. The combination of creamy custard, tender bread, sweet blueberries, and nutty almonds creates layers of flavor and texture that are comforting yet refined.
Why You’ll Love This Breakfast Casserole
This Blueberry Almond Breakfast Casserole is designed to be both practical and delicious. It can be prepared the night before, allowing the bread to soak up the custard fully, which results in a rich and tender texture once baked. In the morning, all you need to do is place it in the oven and let the aroma fill your kitchen.
The blueberries provide natural sweetness and a slight tartness, while almonds add a subtle crunch and nutty depth. Unlike overly sweet breakfast bakes, this casserole is balanced and not cloying, making it enjoyable for both adults and children. It pairs beautifully with coffee, tea, or fresh fruit on the side.
Ingredients
For the casserole base:
- 6 cups day-old bread, cut into 1-inch cubes (about 8–10 slices brioche, challah, or French bread)
- 2 cups fresh blueberries (or frozen, not thawed)
- ¾ cup sliced almonds
For the custard mixture:
- 4 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Optional topping:
- 2 tablespoons melted unsalted butter
- 2 tablespoons sliced almonds
- Powdered sugar for dusting after baking
How to Make Blueberry Almond Breakfast Casserole
Begin by lightly greasing a 9×13-inch baking dish with butter or nonstick spray. Spread the bread cubes evenly across the bottom of the dish, creating a soft but structured base for the casserole.
Scatter the blueberries over the bread, making sure they are distributed evenly so every serving has a burst of fruit. Sprinkle the sliced almonds over the top, reserving a small amount if you plan to add extra crunch later.
In a large mixing bowl, whisk together the eggs until smooth. Add the milk, heavy cream, granulated sugar, brown sugar, vanilla extract, almond extract, cinnamon, and salt. Whisk until everything is well combined and the sugar has mostly dissolved.
Slowly pour the custard mixture over the bread, blueberries, and almonds. Press down gently with a spatula or the back of a spoon to help the bread absorb the liquid evenly. The mixture should be moist but not swimming in liquid.
At this point, you can cover the dish tightly with foil and refrigerate it for at least 4 hours or overnight. This resting time allows the flavors to meld and the bread to fully absorb the custard, resulting in a richer texture.
When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes. If using the optional topping, drizzle the melted butter over the top and sprinkle with additional sliced almonds.
Bake uncovered for 40 to 45 minutes, or until the top is golden brown and the center is set. A knife inserted into the middle should come out mostly clean, with no liquid custard visible.
Remove the casserole from the oven and allow it to cool for 10 minutes before serving. Just before serving, dust lightly with powdered sugar if desired.
Tips for Best Results
Using slightly stale bread is key to achieving the perfect texture. Fresh bread tends to become mushy, while day-old bread absorbs the custard without falling apart. Brioche or challah adds richness, but French bread works just as well.
If using frozen blueberries, do not thaw them beforehand. Adding them frozen helps prevent excessive bleeding into the custard and keeps the casserole from becoming overly wet.
For a less sweet version, reduce the granulated sugar by a few tablespoons and rely on the natural sweetness of the blueberries.
Serving Suggestions
This casserole is delicious on its own, but it also pairs well with fresh fruit, Greek yogurt, or a drizzle of warm maple syrup. For special occasions, serve it alongside scrambled eggs or crispy bacon to create a complete brunch spread.
Leftovers can be stored in the refrigerator for up to three days and reheated gently in the oven or microwave, making this dish just as convenient as it is comforting.
Final Thoughts
Blueberry Almond Breakfast Casserole is proof that a simple, well-balanced recipe can feel both cozy and elegant. With its creamy interior, fruity brightness, and nutty crunch, it’s a breakfast dish that brings people together and starts the day on a warm, satisfying note. Whether you’re hosting guests or treating yourself to a relaxed morning, this casserole is sure to become a favorite in your kitchen.