Ingredients
- 1 loaf day-old challah or brioche, cut into 1-inch cubes
- 2 cups fresh blueberries (or frozen if out of season)
- 6 large eggs
- 2 cups whole milk (or almond/oat milk for dairy-free)
- 8 oz cream cheese, softened (or dairy-free cream cheese)
- 1/2 cup granulated sugar (or brown sugar for deeper flavor)
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Slice the bread into one-inch cubes, allowing them to dry overnight if possible.
- In a large bowl, whisk the eggs, milk, cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
- Gently fold in the blueberries, ensuring the bread cubes are well coated.
- In a greased casserole dish, layer half of the bread mixture and half of the blueberries, then repeat with the remaining ingredients.
- Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350°F (175°C) and bake uncovered for 45-50 minutes until golden brown.
- Let cool for a few minutes, then serve warm drizzled with maple syrup and topped with whipped cream.
Notes
For a healthier option, use whole grain bread and consider adding dietary fiber. This dish freezes well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian