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.
Stacey | SouthernDiscourse.com
half and half
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.
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.