Ingredients
Main Ingredients
- 1 loaf French bread, cut into 1-inch cubes (about 10 cups)
- 1 ½ cups fresh or frozen blueberries
- 8 large eggs
- 2 ¼ cups whole milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup packed brown sugar
- 1 tablespoon vanilla extract
Topping
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, cut into small pieces
- 1/2 cup chopped pecans
Instructions
- Prepare the Baking Dish: Grease a 9×13 inch baking dish with non-stick cooking spray to prevent sticking during baking.
- Assemble Bread and Blueberries: Cut the French bread into 1-inch cubes and place evenly in the prepared baking dish. Scatter the fresh or frozen blueberries evenly over the bread cubes.
- Make Custard Mixture: In a medium bowl, whisk together the eggs, whole milk, cinnamon, nutmeg, brown sugar, and vanilla extract until fully combined and smooth.
- Combine Bread and Custard: Pour the egg mixture over the bread and blueberries in the baking dish. Gently toss or press down with a spatula to ensure the bread cubes are coated evenly by the custard.
- Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 3 hours or overnight to allow the bread to soak and absorb the custard fully.
- Preheat Oven: Remove the casserole from the refrigerator and preheat your oven to 350°F (175°C).
- Prepare the Topping: In a small bowl, combine the brown sugar, all-purpose flour, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture becomes crumbly. Stir in the chopped pecans.
- Add Topping and Bake: Evenly sprinkle the crumble topping over the soaked casserole. Bake uncovered for 50 to 55 minutes, or until the top is golden brown and the custard is set.
- Serve: Remove from oven and optionally sprinkle with powdered sugar before serving warm for a delicious breakfast or brunch treat.
Notes
- For best results, use day-old French bread as it absorbs the custard better without becoming too soggy.
- The casserole can be prepared the night before and baked fresh in the morning, making it a convenient make-ahead breakfast.
- Substitute pecans with walnuts or omit nuts for a nut-free version.
- Use frozen blueberries directly without thawing; they will cook nicely in the casserole.
- Serve with syrup, whipped cream, or fresh fruit for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
