Blueberry Breakfast Casserole

This recipe is just amazing! My take-away are two things which I am going to use in the future:

  • soaking overnight, not just for ten munites before cooking or baking
  • adding almond (or vanilla or other) extract 

Both make the “dough” taste heavenly,

I made a half-portion in a rectangular baking pan. Copying it here, so that I do not need to jump to the original recipe each time:

Sliced stale bread, enough to cover the bottom of the pan 

1 cup blueberries (or other berries)

3 large eggs

2 tablespoons sugar

1 1/4 cups milk

1/2 teaspoon almond extract

1/2 cardamon

STREUSEL TOPPING

1/4 cup packed light brown sugar

1/4 cup flour

2 tablespoons butter, cold and cubed

1/2 cup walnuts, chopped

I used an 8X8 inch pan. Gease with nonstick spray. Line prepared baking pan with bread, filling all the cracks. Set aside.

Whisk the eggs, milk, sugar, and extracts together until well combined. Pour over the bread. Cover the pan tightly with plastic wrap and place it in the refrigerator overnight. 

To save time in the morning, I prepared the topping the night before as well:

Combine the brown sugar and flour together in a medium bowl. Crash the cubed butter with your fingers while mixing it in.

In the morning:

Preheat oven to 375 degrees. Remove pan from the refrigerator. Sprinkle blueberries evenly over the top. Sprinkle the topping evenly over the soaked bread. Top with walnuts.

Bake for 45-55 minutes or until slightly firm and golden brown on top. I baked it for 50 minutes. 

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