Description
A make-ahead breakfast casserole featuring custardy brioche cubes layered with cream cheese, fresh blueberries, and topped with a rich homemade blueberry sauce. Perfect for busy mornings or brunch gatherings.
Ingredients
Bread & Custard
- 1 loaf (16 oz) Italian bread, cut into 1-inch cubes
- 1 1/2 packages cream cheese, softened
- 1/2 cup powdered sugar
- 2 1/4 cups heavy whipping cream
- 2 cups heavy whipping cream
- 10 eggs
- 1/3 cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Blueberry Sauce
- 1 cup water
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup fresh blueberries
Instructions
- Grease a 9×13 baking dish with nonstick spray and preheat oven to 350°F.
- Place bread cubes into the bottom of the pan.
- Beat cream cheese, powdered sugar, and 2 1/4 cups heavy cream until smooth. Spoon dollops over bread cubes and sprinkle with blueberries.
- In another bowl, beat eggs, 2 cups heavy cream, white sugar, vanilla, and cinnamon. Pour over bread and cream cheese. Press gently to submerge any egg mixture above cream cheese.
- Cover with foil and bake for 30 minutes. Remove foil and continue baking 20–25 minutes until cooked through.
- For blueberry sauce: In a saucepan, combine water, sugar, and cornstarch. Bring to a boil, then simmer 3–4 minutes. Add blueberries and cook on medium-low until sauce thickens and berries pop, about 10 minutes.
- Serve warm with blueberry sauce spooned over the casserole.
Notes
- Can be prepped overnight: after assembling, cover with foil and refrigerate. Bake the next morning, optionally letting chill off slightly for even cooking.
- Ensure bread is cut into uniform cubes for consistent custard soaking.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Casserole
- Method: Bake
- Cuisine: American