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This rich, decadent breakfast casserole is packed with blueberry flavor! It’s easy to make and a great way to mix things up for breakfast.
Karlynn’s Recipe Rundown: Blueberries and Cream Breakfast Casserole
- I added blueberry extract to give this casserole a flavor kick.
- Blueberry jam is another great way to boost the taste of this casserole.
- This is best made the night before and baked up in the morning.
Quick Recipe Summary: How to Make This Breakfast Casserole
- Grease a 9×13 pan with butter, generously.
- Build the layers by adding bread cubes, followed by fresh blueberries, then repeat.
- Pour the mixture of wet ingredients (see recipe card for prep instructions) over the bread and blueberries.
- Add my homemade oatmeal streusel on top.
- Refrigerate overnight and then bake the next morning.
This goes very well with vanilla ice cream (when served hot). It goes very well with the oatmeal streusel that I top this breakfast casserole with.
Ingredients Tips That You Need to Know
Blueberry extract gives this an extra kick of flavor and I highly recommend using it, but if you can’t find it, it can be excluded.
Fresh Blueberries are best. Make sure you wash them and then let them dry on paper towels before adding them in as we don’t want any excess moisture from the water.
Top with my homemade blueberry syrup!
Storage Instructions
Store this in an airtight container in the refrigerator for up to 3 days (after baking).
Freezing is not recommended as it simply tastes better fresh.
Other breakfast casseroles
Happy Baking!
Karlynn
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Blueberries and Cream Breakfast Casserole
Ingredients
- 6 large eggs
- 1 cup whipping cream
- 1 cup whole milk
- ½ cup blueberry jam
- 1 teaspoon blueberry extract
- 12 pieces thick sliced white sandwich bread cut into 1-inch cubes
- 2 cups blueberries fresh
- 1 cup oatmeal streusel
Instructions
- Generously butter a 9×13-inch baking dish and set aside.
- Arrange half of the bread cubes in a layer on the bottom of the buttered baking dish. Place a cup of the blueberries on top of the bread in an even layer
- Add the remaining bread cubes in another layer on top of the blueberries. Place the remaining cup of blueberries on top of the bread.
- Pour the milk into a blender and pulse for a few seconds. Add the eggs into the blender and process until fully incorporated into the milk. Add in the whipping cream, blueberry jam and blueberry extract and blend until smooth.
- Pour the blender mixture evenly over the bread mixture. Cover the baking dish with aluminum foil and refrigerate overnight.
- Top with my homemade oatmeal streusel.
- Bake the covered casserole at 350°F for 30 minutes. Remove the foil and continue to bake until the casserole is puffed and golden brown, about 30 more minutes.
- Remove and serve with whipped cream or ice cream and maple syrup.
Video
Nutrition
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Jessica says
Could this be made with other fruits like raspberries or blackberries?
Karlynn says
Absolutely!