Ingredients
Method
- Butter a 9x13-inch baking dish
- Spread half of the bread cubes evenly in the dish
- Top with 2/3 of the blueberries; repeat layers with remaining bread and blueberries
- In a bowl, whisk together eggs, milk, heavy cream, vanilla extract, 1/2 cup sugar, lemon zest, and salt until smooth
- Pour the custard mixture over the bread cubes, pressing gently to ensure even soaking
- Cover and refrigerate for at least 30 minutes or overnight for optimal flavor
- Sprinkle remaining sugar over the top, dot with diced butter if desired
- Bake at 350°F (175°C) for 45 minutes, or until golden brown and puffed
- Let the casserole stand for 10 minutes before serving; dust with powdered sugar if desired
Notes
Use 1-inch thick bread cubes for best texture.
If overbaked slightly, the crust adds extra texture (as per the article's mention of an extra 10 minutes).
Frozen blueberries help maintain their shape during baking.
For a vegan option, use plant-based bread and substitute egg substitute (like commercial vegan equivalent) and coconut cream.
Chilling the mixture overnight enhances the flavor and ensures a custardy texture.
Brioche or similar egg-rich bread works well for a richer flavor.
For a nutty twist, sprinkle crushed almonds or oats on top before baking.
If overbaked slightly, the crust adds extra texture (as per the article's mention of an extra 10 minutes).
Frozen blueberries help maintain their shape during baking.
For a vegan option, use plant-based bread and substitute egg substitute (like commercial vegan equivalent) and coconut cream.
Chilling the mixture overnight enhances the flavor and ensures a custardy texture.
Brioche or similar egg-rich bread works well for a richer flavor.
For a nutty twist, sprinkle crushed almonds or oats on top before baking.