Here is a detailed, step-by-step Blueberry Almond Breakfast Casserole recipe with full preparation instructions, texture cues, pan shape guidance, and serving details.

Blueberry Almond Breakfast Casserole

Pan Shape: 9 × 13-inch rectangular baking dish (2–3 inches deep)
Alternative: 10-inch round deep dish for thicker slices
Yield: 8–10 servings

Texture:

Soft custard-soaked bread interior
Juicy blueberry pockets
Lightly crisp golden top
Subtle almond flavor throughout

Appearance:
Golden surface with visible blueberries and sliced almonds scattered across the top.

Ingredients

Base

1 loaf (about 14–16 oz / 400–450 g) day-old French bread or brioche, cut into 1-inch cubes
2 cups (300 g) fresh blueberries
(If using frozen, do not thaw)

Custard

6 large eggs
2 cups (480 ml) whole milk
1/2 cup (120 ml) heavy cream
3/4 cup (150 g) granulated sugar
1 tablespoon pure vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt

Topping

1/2 cup sliced almonds
2 tablespoons melted butter
2 tablespoons brown sugar

Optional finishing:

Powdered sugar for dusting
Maple syrup or warm blueberry sauce for serving

Equipment

Large mixing bowl
Whisk
9 × 13 baking dish
Foil
Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Baking Dish

Lightly grease the 9 × 13 dish with butter or nonstick spray.
Spread bread cubes evenly in the dish.

Bread layer should fill dish without packing tightly. Air gaps help custard absorb evenly.

Step 2: Add Blueberries

Sprinkle blueberries evenly over and between bread cubes.

Distribute throughout, not just on top, for balanced bites.

Step 3: Make the Custard

In a large bowl, whisk together:

Eggs
Milk
Heavy cream
Sugar
Vanilla extract
Almond extract
Salt

Whisk until fully combined and slightly frothy.

Mixture should be pale yellow and smooth.

Step 4: Pour and Soak

Slowly pour custard evenly over bread.
Press bread gently with the back of a spoon to help absorption.

Let sit 15–20 minutes at room temperature
OR
Cover and refrigerate overnight for deeper flavor and softer interior.

Bread should feel fully moistened but not swimming in liquid.

Step 5: Prepare Almond Topping

In a small bowl:

Mix sliced almonds, melted butter, and brown sugar.
Toss until lightly coated.

This creates a lightly crisp, caramelized finish.

Step 6: Bake

If refrigerated overnight:

Remove from fridge 20–30 minutes before baking.

Preheat oven to 350°F (175°C).

Sprinkle almond topping evenly over casserole.
Cover loosely with foil.
Bake 30 minutes covered.
Remove foil.
Bake additional 20–25 minutes uncovered.

Total baking time: 50–55 minutes.

Doneness Cues

Center should be set but slightly soft (not liquid).
Knife inserted in center comes out mostly clean.
Top is golden brown.
Edges slightly puffed and lightly crisp.

Internal texture:
Soft custard interior with lightly toasted surface.

Cooling

Let rest 10–15 minutes before slicing.

This allows custard to firm for clean rectangular slices.

Serving Shape & Presentation

Cut into squares or rectangles.
Top dusted lightly with powdered sugar.
Garnish with extra fresh blueberries if desired.

Interior shows:

Soft creamy layers
Whole blueberries
Light almond topping crust

Flavor Profile

Mild sweetness
Creamy vanilla base
Nutty almond aroma
Juicy bursts of blueberry
Slight caramel crunch on top

Storage

Refrigerate:

Covered, up to 4 days.

Reheat:

300°F (150°C) oven for 10–15 minutes
or
Microwave individual portions 45–60 seconds.

Freezing:

Wrap tightly and freeze up to 2 months.

Texture Adjustments

For firmer casserole:

Use less milk (reduce by 1/4 cup).

For softer, custard-like texture:

Increase cream slightly.

For crunchier top:

Add 2 tablespoons extra almonds.

Blueberry almond breakfast casserole