Blueberry Almond Breakfast Casserole

A rich, comforting breakfast bake made with buttery bread, juicy blueberries, crunchy almonds, and a creamy vanilla custard. It can be assembled the night before, making it perfect for weekends, holidays, and brunch gatherings.Servings: 8–10
Prep time: 25 minutes
Chilling time: 2–8 hours
Baking time: 50–60 minutes
Difficulty: Easy to moderate

Ingredients

For the casserole

• 10 cups cubed brioche, challah, or French bread, preferably slightly stale
• 2 cups fresh blueberries
• ½ cup sliced almonds
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• Zest of 1 lemon

For the almond crumble

• ½ cup all-purpose flour
• ⅓ cup sliced almonds, roughly chopped
• ¼ cup brown sugar
• 4 tablespoons cold unsalted butter
• Pinch of salt

For serving

• Powdered sugar
• Fresh blueberries
• Toasted sliced almonds
• Maple syrup
• Optional: whipped cream

1. Prepare the bread

Cut the bread into roughly 1-inch cubes.

If your bread is fresh and soft, spread the cubes on a baking sheet and let them sit uncovered for about 1–2 hours.

You can also place them in a 300°F (150°C) oven for about 10 minutes to dry them slightly.

Slightly stale bread works best because it absorbs the custard without becoming completely mushy.

2. Prepare the baking dish

Grease a 9 × 13-inch (23 × 33 cm) baking dish generously with butter.

Spread about half of the bread cubes across the bottom.

Scatter half of the blueberries and half of the sliced almonds over the bread.

Add the remaining bread, followed by the remaining blueberries and almonds.

Don’t worry if some blueberries sit near the surface—they’ll become beautifully jammy as they bake.

3. Make the custard

In a large bowl, whisk together:

• Eggs
• Whole milk
• Heavy cream
• Granulated sugar
• Brown sugar
• Vanilla extract
• Almond extract
• Cinnamon
• Salt
• Lemon zest

Whisk until the eggs are completely incorporated and the sugar has dissolved.

The almond extract is important here. It gives the casserole a pronounced almond-bakery flavor without requiring a huge amount of nuts.

4. Pour over the bread

Slowly pour the custard evenly over the entire casserole.

Press the bread gently into the custard with a spatula or the back of a spoon.

Let it sit for about 10 minutes, then press the bread down once more.

You want most of the bread to become saturated with custard.

5. Refrigerate

Cover the casserole tightly with plastic wrap or foil.

Refrigerate for at least 2 hours, although overnight is even better.

An overnight soak gives the bread time to absorb the custard all the way through, resulting in a soft, creamy center.

6. Make the almond crumble

In a small bowl, combine the flour, chopped almonds, brown sugar, and salt.

Add the cold butter.

Use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.

Don’t completely blend the butter in—you want little pieces throughout the crumble.

Cover and refrigerate until you’re ready to bake.

7. Prepare for baking

Take the casserole out of the refrigerator about 20–30 minutes before baking.

Preheat the oven to 350°F (175°C).

Remove the cover.

Scatter the almond crumble evenly over the top.

8. Bake

Bake for 50–60 minutes.

The top should be golden brown, the edges should look set, and the center should have only a slight jiggle.

If the top begins browning too quickly, loosely cover it with foil for the final portion of baking.

For a softer, more custardy casserole, remove it closer to the 50-minute mark.

For a firmer, more bread-pudding-like texture, bake closer to 60 minutes.

9. Rest before serving

Let the casserole rest for 10–15 minutes after removing it from the oven.

This gives the custard time to finish setting and makes it much easier to cut and serve.

10. Finish and serve

Dust the top lightly with powdered sugar.

Scatter over some fresh blueberries and toasted sliced almonds.

Serve warm with maple syrup.

For an extra-indulgent breakfast, add a spoonful of lightly sweetened whipped cream.

Optional Lemon-Almond Glaze

For an especially pretty finish, make a quick glaze.

Combine:

• ½ cup powdered sugar
• 1 tablespoon milk
• ½ teaspoon almond extract
• 1 teaspoon lemon juice

Whisk until smooth.

Drizzle lightly over the warm casserole immediately before serving.

Tips for the best casserole

Use sturdy bread. Brioche and challah produce a rich, soft casserole, while French bread gives you a slightly firmer texture.

Don’t skip the soaking time. A quick soak works in a pinch, but an overnight soak gives the best texture.

Use fresh or frozen blueberries. If using frozen berries, don’t thaw them first. Add them directly to the casserole.

Don’t overbake. The center should still have a gentle jiggle when the casserole comes out of the oven. It will continue setting as it rests.

Toast the almonds. Toasting the almonds for a few minutes before using them makes their flavor considerably stronger.

Make-ahead instructions

This is an excellent make-ahead breakfast.

Assemble the entire casserole the night before, cover it, and refrigerate overnight. Prepare the crumble separately and refrigerate it in a small container.

In the morning, simply sprinkle the crumble over the casserole and bake.

You can also bake the casserole completely, refrigerate it, and reheat individual portions in the microwave or a 325°F (165°C) oven.

Flavor variations

Blueberry Lemon

Increase the lemon zest to 2 lemons and add 1 tablespoon lemon juice to the custard.

Blueberry Cream Cheese

Cut 6 oz (170 g) cream cheese into small cubes and distribute them throughout the bread before adding the custard.

Blueberry Almond Coconut

Add ½ cup unsweetened shredded coconut to the bread layers.

Mixed Berry Almond

Replace half of the blueberries with raspberries or blackberries.

Almond Streusel

Double the almond crumble for a thicker, crunchier topping.

Storage

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat individual portions in the microwave for about 30–60 seconds, or reheat larger portions covered with foil in a 325°F (165°C) oven until warmed through.

For the best texture, add fresh almonds and powdered sugar after reheating rather than before storing.