Ingredients
Scale
- 1 loaf challah or brioche bread, cut into 1-inch cubes
- 1 pint fresh blueberries
- 1 lemon, zested and juiced
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving (optional)
Instructions
- Grease a 9×13 inch baking dish. Spread the bread cubes evenly in the dish, then scatter blueberries over the bread.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, maple syrup, lemon zest, lemon juice, vanilla extract, and salt.
- Pour the egg mixture evenly over the bread and blueberries, pressing down gently to ensure the bread is soaked. Cover the dish tightly with plastic wrap and refrigerate overnight (or for at least 4 hours).
- Preheat oven to 375°F (190°C). Remove the plastic wrap from the baking dish and bake for 45-50 minutes, or until the casserole is golden brown and set. A knife inserted into the center should come out clean.
- Let the casserole cool slightly before serving. Dust with powdered sugar (optional) and serve warm with maple syrup, if desired.
Notes
For a richer flavor, use all heavy cream instead of milk and cream. You can substitute other berries for the blueberries, such as raspberries or strawberries. To make ahead, assemble the casserole and store in the refrigerator for up to 24 hours before baking. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 25g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 180mg