Martha Stewart Blueberry Breakfast Casserole Recipe

This easy Martha Stewart Blueberry Breakfast Casserole is made with rich challah bread, tangy cream cheese, fresh blueberries, eggs, and milk. This recipe creates a creamy, sweet, and custardy dish that is the perfect make-ahead breakfast. It’s ideal for a special holiday morning or a lazy weekend brunch, serving enough for 8 people.

Martha Stewart Blueberry Breakfast Casserole Ingredients

• 1 tablespoon unsalted butter, softened
• 1 loaf (1 pound) challah or brioche bread, cut into 1-inch cubes
• 8 ounces cream cheese, cut into small pieces
• 1 cup fresh or frozen blueberries
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

How To Make Martha Stewart Blueberry Breakfast Casserole

1. Prepare the baking dish: Generously butter a 9×13-inch baking dish. Spread half of the bread cubes evenly across the bottom of the dish.
2. Layer the ingredients: Scatter the small pieces of cream cheese and half of the blueberries over the bread cubes. Top with the remaining bread cubes and the rest of the blueberries.
3. Make the custard: In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and salt until smooth and well combined.
4. Pour and soak: Carefully pour the egg mixture evenly over the bread and blueberries in the baking dish. Gently press down on the bread to ensure it absorbs the custard. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
5. Bake the casserole: Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 20-30 minutes. Bake, uncovered, for 50-60 minutes, or until the custard is set and the top is golden brown.
6. Rest and serve: Let the casserole cool for about 10 minutes before slicing and serving. You can serve it warm with a dusting of powdered sugar or a drizzle of maple syrup.

Recipe Tips

• Use Day-Old Bread: Stale, dry bread is more absorbent and will soak up the custard mixture much better than fresh bread. This prevents a soggy bottom and creates a perfect creamy texture.
• Soak Overnight for Best Results: Allowing the casserole to soak overnight is the key to a rich, custardy texture. This gives the bread ample time to absorb all the liquid, ensuring it bakes evenly.
• Use Room Temperature Cream Cheese: Let your cream cheese soften to room temperature before cutting it into pieces. This helps it melt more evenly into the casserole instead of staying in large clumps.
• Don’t Thaw Frozen Blueberries: If you are using frozen blueberries, add them directly to the casserole without thawing. Thawing them first can cause them to release excess juice, which can make the dish watery and turn the custard purple.

What To Serve Blueberry Breakfast Casserole

This rich and satisfying blueberry breakfast casserole is a meal in itself but pairs wonderfully with a few simple sides. For a classic brunch spread, serve it with savory options like crispy bacon, breakfast sausage links, or a side of scrambled eggs. A fresh fruit salad can add a bright, light contrast. To drink, a hot cup of coffee, black tea, or a glass of fresh orange juice complements the sweet flavors perfectly. For an extra touch of indulgence, offer maple syrup, whipped cream, or a dusting of powdered sugar on the side.

How To Store Blueberry Breakfast Casserole Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 30-60 seconds until warmed through.
• Freeze: You can freeze the baked casserole. Allow it to cool completely, then wrap the entire dish (or individual portions) tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Martha Stewart Blueberry Breakfast Casserole Nutrition Facts

• Calories: 410 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 235mg
• Sodium: 450mg
• Total Carbohydrate: 39g
• Dietary Fiber: 2g
• Sugars: 23g
• Protein: 14g

Frequently Asked Questions

• Can I use a different type of bread? Yes, while challah is recommended for its rich flavor and texture, you can also use brioche or a sturdy French bread. Avoid using standard sandwich bread, as it is too soft and may become soggy.
• Can I prepare this casserole the morning I want to bake it? For the best results, an overnight soak is recommended. However, if you are short on time, you can let it soak for a minimum of 4 hours in the refrigerator before baking. This will still allow the bread to absorb most of the custard.
• Why is my casserole soggy? A soggy casserole is usually caused by the bread not absorbing enough of the custard mixture. This can happen if the bread was too fresh or if the soaking time was too short. Using day-old, dry bread is the best way to prevent this.

Try More Recipes:

• Martha Stewart Breakfast Egg And Cheese Muffins Recipe
• Martha Stewart Breakfast Pastries Recipe
• Martha Stewart Breakfast Bread Recipe