Imagine waking up to a mouthwatering breakfast that combines the fluffy comfort of pancakes with the burst of juicy blueberries, all baked into one irresistible casserole. This isn't just another breakfast dish – it's a morning game-changer that will transform your entire breakfast experience! Perfect for lazy weekend mornings, family gatherings, or when you want to impress your brunch guests, this Blueberry Pancake Breakfast Casserole is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 loaf of bread, cubed
- 2 cups blueberries (fresh or frozen)
- 6 eggs
- 2 cups milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Powdered sugar for serving
Instructions
- Prepare a 9x13 inch baking dish by generously greasing it with butter or non-stick cooking spray to prevent sticking.
- Cut the loaf of bread into 1-inch cubes, ensuring they are roughly uniform in size for even cooking and texture.
- Spread half of the bread cubes evenly across the bottom of the prepared baking dish, creating a first layer.
- Sprinkle 1 cup of blueberries over the first layer of bread cubes, distributing them evenly.
- In a large mixing bowl, whisk together eggs, milk, maple syrup, vanilla extract, baking powder, and salt until the mixture is smooth and well combined.
- Add the remaining bread cubes on top of the first blueberry layer, creating a second layer.
- Pour the egg mixture slowly and evenly over the bread cubes, ensuring all pieces are moistened and absorbing the liquid.
- Sprinkle the remaining 1 cup of blueberries over the top layer of bread cubes.
- Cover the baking dish with aluminum foil and refrigerate for at least 2 hours or overnight to allow bread to fully absorb the liquid.
- Preheat the oven to 350°F (175°C) about 30 minutes before you plan to bake.
- Remove the casserole from the refrigerator and let it sit at room temperature for 15-20 minutes before baking.
- Bake the covered casserole for 30 minutes, then remove the foil and continue baking for an additional 15 minutes until the top is golden brown and the center is set.
- Remove from oven and let the casserole cool for 10-15 minutes to allow it to set and make serving easier.
- Dust with powdered sugar just before serving, and optionally serve with additional maple syrup on the side.
Tips
- Bread Selection Matters: Use day-old bread or slightly stale bread for the best texture. Brioche or challah work wonderfully and absorb the egg mixture beautifully.
- Make-Ahead Magic: This casserole is a meal-prep dream! Prepare it the night before and refrigerate, which allows the bread to soak up all those delicious flavors.
- Blueberry Pro Tip: If using frozen blueberries, don't thaw them first. Add them directly from the freezer to prevent color bleeding and maintain their shape.
- Even Distribution: When adding blueberries and pouring the egg mixture, ensure even distribution for consistent flavor in every bite.
- Doneness Check: The casserole is ready when the top is golden brown and the center is set but still slightly jiggly. A knife inserted in the center should come out clean.
- Serving Suggestion: For an extra touch of decadence, serve with additional maple syrup, a dollop of whipped cream, or a sprinkle of extra powdered sugar.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 160mg
