Blueberries and Cream Breakfast Casserole
This rich, decadent breakfast casserole is packed with blueberry flavor! The secret is blueberry jam, blueberries and blueberry extract for a fantastic breakfast!
Servings: 8
Calories: 257kcal
Equipment
- 9x13 baking pan
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 9x13-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.
Nutrition
Calories: 257kcal | Carbohydrates: 23g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 87mg | Potassium: 172mg | Fiber: 1g | Sugar: 17g | Vitamin A: 709IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 1mg