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Easy Baked Blueberry Breakfast Casserole (Best 30-Minute Recipe)

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This Easy Baked Blueberry Breakfast Casserole is a quick, forgiving, and flexible dish that turns simple ingredients into a golden, custardy, berry-filled breakfast. Perfect for brunch or lazy mornings, it feeds a crowd with minimal effort and maximum flavor.

Ingredients

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  • 6 large eggs (room temperature if possible, but cold works too)
  • 2 cups whole milk (or 1 cup milk + 1 cup heavy cream for extra richness)
  • 1/3 cup granulated sugar
  • 1 tablespoon vanilla extract (pure preferred)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (freshly grated or pre-ground)
  • 1/4 teaspoon salt
  • 8 cups day-old bread, cut into 1-inch cubes (brioche, challah, or French bread work best)
  • 4 ounces cream cheese, softened and cut into small cubes
  • 2 cups fresh or frozen blueberries (no need to thaw if frozen)
  • 1 tablespoon all-purpose flour
  • 2 tablespoons melted butter
  • 2 tablespoons brown sugar
  • 1/4 cup sliced almonds or chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. If using fresh bread that isn’t stale, spread the cubes on a baking sheet and toast in the oven for 5-7 minutes.
  2. Cut bread into 1-inch cubes (about 8 cups). Place half of the cubes in the greased baking dish. Scatter half of the cream cheese cubes evenly over the bread. Sprinkle half of the blueberries on top. Repeat with the remaining bread, cream cheese, and blueberries.
  3. In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until the sugar is mostly dissolved and the mixture is smooth and slightly frothy. Do not over-whisk.
  4. Pour the custard evenly over the bread mixture. Use a spatula or your hands to gently press down on the bread, ensuring every cube gets soaked. Let it sit for 10 minutes if possible (5 minutes if in a rush).
  5. Drizzle the melted butter over the top. Sprinkle with brown sugar and, if using, the sliced almonds or chopped pecans.
  6. Bake for 25-30 minutes, or until the top is golden brown and the center is set. A knife inserted into the center should come out clean, or the casserole should jiggle just slightly in the center. If the top browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
  7. Let the casserole cool for 5-10 minutes before serving to allow the custard to set properly.

Notes

Use stale bread for best texture; if bread is fresh, toast it briefly. Toss blueberries in flour to prevent sinking. Let casserole rest after baking to firm up. Can be assembled the night before and refrigerated; add 5-10 minutes to baking time if starting from cold. For dairy-free, use almond milk and dairy-free cream cheese. For gluten-free, use sturdy gluten-free bread and gluten-free flour for tossing blueberries.

Nutrition

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