🫐 Blueberry Almond Breakfast Casserole
This Blueberry Almond Breakfast Casserole is a delicious, make-ahead dish perfect for brunch or a weekend breakfast. It’s slightly sweet, packed with berries, and has a crunchy almond topping.
Ingredients
Casserole:
- 6 Eggs
- 2 cups Milk
- 1 tsp Vanilla extract
- ½ tsp Salt
- 4 cups Cubed bread (day-old bread works best)
- 1 cup Fresh blueberries
- ½ cup Almonds, sliced
Topping:
- ½ cup Brown sugar
- ¼ cup Butter, melted
- ½ cup Sliced almonds
Instructions
- Preheat oven to 175 °C (350 °F). Grease a 9×13-inch baking dish.
- In a bowl, whisk eggs, milk, vanilla, and salt.
- Layer bread cubes in the baking dish, then sprinkle blueberries and ½ cup sliced almonds on top.
- Pour the egg mixture over the bread and gently press to soak.
- Mix brown sugar, melted butter, and ½ cup sliced almonds for the topping. Sprinkle evenly over the casserole.
- Cover with foil and bake 30 minutes.
- Remove foil and bake an additional 15–20 minutes until golden brown and set.
Serving Suggestions
- Serve warm with Maple syrup or a drizzle of Honey.
- Pair with fresh Yogurt or a cup of Coffee.
💡 Tip: You can prepare this the night before, refrigerate overnight, and bake in the morning for a stress-free breakfast.
If you like, I can also give a gluten-free or dairy-free version that tastes just as indulgent. Do you want me to create that version?
