Make- Ahead Blueberry Breakfast Bake
Ripe blueberries, sourdough, sweet cream and eggs bake together to make a wonderfully simple breakfast casserole that's perfect for breakfast or brunch.
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Servings: 6
Ingredients
- 8 eggs
- 2 C half and half
- ¼ C brown sugar packed
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla
- ¼ teaspoon salt
- 18 oz sourdough loaf roughly cubed
- 1 pint blueberries
Instructions
- Preheat oven to 450 degrees and generously butter the bottom of a 9x13 baking dish.
- Whisk together eggs, cream, sugar, cinnamon, vanilla and salt in a medium mixing bowl and set aside.
- Arrange the sourdough cubes in the bottom of the buttered baking dish. Pour egg mixture over the top of the bread, making sure to pour some mixture over each cube.
- Top with blueberries, filling all of the cracks and low spots in the dish.
- Cover with plastic wrap and let soak in the refrigerator 30 minutes (minimum) to overnight (maximum).
- Remove from the refrigerator and bake for 35-40 minutes.
Notes
If casserole has soaked overnight in a glass dish, let dish come to room temperature before baking to avoid cracking the dish in hot oven.