A delightful custard-infused bake combining bread and blueberries, perfect for busy mornings or family gatherings.

Scale

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
In a bowl, whisk together the eggs, milk, and sugar until smooth.
Tear the bread into bite-sized pieces and arrange them in the prepared baking dish.
Scatter fresh blueberries over the bread.
Pour the egg and milk mixture evenly over the top, ensuring all bread pieces are saturated.
Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Remove the plastic wrap and bake for 45-50 minutes, or until the custard is set and the top is golden.

For a richer taste, use whole milk or almond milk for a dairy-free option. Leftovers can be refrigerated for up to 3 days or frozen for a month.

Keywords: brunch, breakfast, blueberry bake, make-ahead, easy recipe