Description
A simple and delicious breakfast recipe for your summer weekends.
Ingredients
Scale
- 1 loaf of Challah or Brioche, torn into pieces (we use a g-free)
- 2 cups of fresh blueberries
- 6 eggs
- 1 cup of milk
- 1 tablespoon of cinnamon
- 2 teaspoons vanilla
- optional drizzle of milk and powdered sugar (equal parts)
Instructions
- Preheat oven to 375 degrees.
- Spray (I use Pam) a 9×12 baking dish. Spread your torn pieces of bread over the bottom of your baking dish. Sprinkle your blueberries over your bread. Set aside.
- In a mixing bowl, whisk together your eggs, milk, cinnamon and vanilla. Pour this mixture down over the baking dish.
- Pop your casserole in the oven (or the fridge up to 24 hours!) and bake about 35 minutes or until the edges are browned and the center is set.
- Remove from oven and either serve immediately or add a drizzle of glaze over the top (you whisk equal parts milk and powdered sugar to make a quick little glaze) before serving.
Notes
We use a gluten-free bread to keep this recipe g-free.